Week 8 Recipes

Spaghetti Squash - a fall speciality, this winter squash can be used in place of spaghetti in any recipe! Slice the spaghetti squash in half lengthwise and scoop out the seeds, then drizzle the inside of the squash with oil. Roast for 20-25 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. Let cool, then use a fork to scrape and fluff the strands from the sides of the squash.

Homemade Pickled Ginger - if you’ve ever had sushi, you’ve likely tried pickled ginger! This is one of our favorites, and we eat it with a lot more than just sushi. It will last a long time in your fridge, so it is a good way to keep enjoying the ginger all winter long.