Spaghetti Squash with Deacon Vale Tomato Sauce
4- 6 people
Vale Farm Tomato Sauce ( 500 ml.)
Squash (medium size approx. 2 - 3 lbs.)
cup young garlic greens (substitute green onions if unavailable)
tablespoons of fresh herbs (sage, thyme, and chives)
quality olive oil
ounces fresh Ricotta Cheese
and freshly cracked pepper.
squash in half and scoop out seeds and pulp.
with olive oil, salt and pepper.
upside down onto pan and roast in 400-degree oven until
cool enough to handle scoop squash out with a spoon into
with fresh herbs, garlic greens and salt and pepper.
tomato sauce onto oven proof serving dish.
squash mixture in the middle.
with grated cheese and broil until cheese browns and squash
with fresh bread, salad and a crisp white wine.