Cooking With the CSA: Cabbage and Spaghetti Squash

Sauteed Cabbage


1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1 pound Savoy cabbage, cored and thinly sliced (8 cups)
1/4 cup water


Chop scallions, reserving white and dark green parts separately.

Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

Gingered Spaghetti Squash


1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper to taste


Pre-heat oven to 375 degrees. Place squash on baking dish and add the
butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until
squash is al dente. Do not overcook the squash. Spoon out squash and
check for seasoning. Keep warm for serving

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