Spaghetti Squash Topped with Egg and Roasted Veggies

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I have decided to deem a new season… it’s the 5th season actually.  I’m going to call it END-OF-SUMMER! As a farmer, you can’t imagine what it’s like!  You are in the halcyon days of the spring and added to that, it’s fall veggie season, too!  It’s called End of Summer. Put it on your calendar!

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These beautiful summer garden specimens, like padron peppers, green zebra tomatoes and other heirloom varieties, became a lovely weeknight supper in a hurry by simply roasting in the hot oven with a little olive oil and salt, then adding to this beautiful fall champion….

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DRUM ROLL…..SPAGHETTI SQUASH!!

Please, someone tell me why, these seemingly WINTER VEGETABLES, like spaghetti squash, for example, worked SO WELL with the true summer heavy hitters like peppers and tomatoes?  It surprises me every time I put them together.  I know, however, that at the END-OF-SUMMER, our tastebuds are ready to teeter totter on the edge of the chasm, knowing that falling either way will be a fabulous fall, and that falling both ways is even better.

so, I am ready for the future, but not quite willing to let go of the past, and therefore have decided to wallow in the present.  I LOVE END-OF-SUMMER!

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And so, in a bit of a hurry for a weeknight meal, I decided to throw all my ideas in the oven at once while I threw down a few yoga poses in the living room, adding fresh sage to the mix to push myself a little bit more into the END-OF-SUMMER mode.

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After about 45 minutes, the sage leaves became crisp and smoky, the summer vegetables sultry and forbidden, and the roast chicken, well since it’s a farm chicken, it’s texture and flavor were perfectly satisfying with the crispy, sage infused skin.  It is such pleasure to see the parts of this meal come out of their cooking cloak and onto the plate.  Such ease.

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Simply cutting in half the roasted spaghetti squash, removing the seeds, and then scraping the stringy flesh out of the skin with a fork, with just two more simple steps you have a complete, albeit simple, dinner .  Number 1 – add the roasted vegetables and sage to the spaghetti squash and 2) stir in a few turns of the cheese grater of parmigianno reggiano cheese!  Season with s & p, of course.

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 VOILA!  END-OF-SUMMER supper in no time!  All seasonal, all farm fresh, all delicious.

And…there’s more!

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Breakfast the next morning!  Economize, right?

I hope you will try this and any other combination of things on either side of the season that you can think of! Share your ideas with us, too, please!

 

Check out what I mean about this END-OF-SUMMER bountiful season! Here are a few actual photos from my past week at farm and farm markets! It’s really abundant and really a blessing to have this season – End-of- Summer – to appreciate and enjoy.

 

 

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