Spaghetti Squash with Fontina 3.5 lb of spaghetti squash 2 Tbls unsalted butter 1 large clove of garlic, finely chopped 1/4 cup heavy cream 1/2 cup chopped walnuts 1/4 lb (1 cup) shredded fontina cheese 1/2 tsp salt 1/4 tsp pepper 3 Tbls chopped parsley 1. Cut squash lengthwise in half. Scoop out seeds. Place cut sides down in microwave safe 13x9x2 inch baking dish. Microwave uncovered, 10 minutes or until squash is tender but not mushy. Turn squash cut side up and let stand until cool to handle. 2. Place butter and garlic in microwave safe 2 quart round baking dish. Microwave uncovered at 100% power for 4 minutes or until garlic is golden. Remove squash strands with fork and add to garlic butter. Add heavy cream, walnuts, fontina cheese, salt, pepper, and 2 tablespoons of parsley. Stir to combine. 3. Microwave uncovered at 100% power 4 minutes or until squash is not. Turn the dish halfway through cooking. Sprinkle with remaining parsley before serving. ------------------------------------- Spaghetti squash with Pecans (4 servings) 2.5 to 3 lb spaghetti squash 1/3 cup pecans 1 Tbls olive oil 5 cloves garlic finely chopped (1 Tbls) 1 Tbls finely chopped pared fresh ginger 1/2 tsp salt 1/3 cup chicken broth or vegetable stock 1. Preheat over to 400F. With a fork or small paring knife prick skin of squash all over. Wrap in aluminum foil and place on baking sheet. Bake squash at 400F for 1 hour and 20 minutes or until soft to touch. Remove from oven and cool to room temperature. 2. Toast pecans at 400F for 5-7 min or until fragrant. Coarsely chop. 3. Halve squash, scoop out, and discard seeds. Pull out spaghetti like strands with fork. 4. Heat oil in large skillet over low heat. Add garlic and ginger. Cook for 2 minutes stirring occasionally. Add squash strands and sprinkle with slat. Increase heat to moderate and cook 5 min longer, stirring occasionally. Stir in broth and cook 2 minutes, Add pecans, toss, and serve.
The Organic Farm
42 Churchills Road
Portugal Cove-St. Philip's
Newfoundland, A1M 2P6
The farm is currently open to members of the public on Saturdays, from 11am-5pm. Please contact us if you wish to make an appointment for a time outside of those hours.
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