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Peterson Farm | 438 Quakertown Road | Flemington | New Jersey 08822 | 908.782.0707

Jake's Pickings

Check out the farm stand at the end of the lane for the fresh produce Jake has to offer this week.  Today there was spaghetti squash, acorn squash, hot peppers, and fresh-picked local apples. 

On you honor!

Enjoy the fall beauty!

Sorry, no more tomatoes or sweet corn.

 

 

Never had spaghetti squash before?  It's nutritious and filling.  I cut it lengthwise, scoop out the seeds, turn it upside down into a rectangular baking dish, add 2 cups of boiling water, and bake for 45 minutes or so in a 350 degree oven.  Time depends on the size.  When it cools down slightly, you scoop out the crazy strands.  The other night, I added cottage cheese, parmesan cheese, a little butter, S&P,  and peas.  It was a simple weeknight dinner. 
Here's a casserole recipe from Dr. Pompa's website, someone I follow. 

Spaghetti Squash Casserole

Spaghetti Squash Casserole

Recipe Courtesy of Meredith Dykstra

Serves 4

 

  • 1 medium spaghetti squash
  • 1 lb. grass-fed ground beef
  • 1 large handful of spinach
  • 2-3 carrots, diced or sliced into ribbons with a vegetable peeler
  • 1 large zucchini, diced or sliced into ribbons with a vegetable peeler
  • 1 can full-fat coconut milk, refrigerated and cream scooped out (reserve remaining water for smoothies)
  • 2 pastured eggs
  • 2 tsp. garlic powder
  • 2 tsp. dried parsley
  • 2 tsp. dried basil
  • 1 tsp. dried thyme
  • 2 Tbsp. dried rosemary
  • 1 tsp. onion powder
  • 1/2 tsp. cinnamon (optional)
  • 1 tsp. sea salt
  • Coconut oil, avocado oil or butter for sauteing
To bake squash:

 

  1. Preheat oven to 400° F.
  2. To bake squash, cut lengthwise, place in baking dish, and cook for 25 minutes (or until soft).
  3. Remove from oven and allow to cool. Drain, discard seeds and scoop out flesh with a fork into a bowl.
  4. Turn oven down to 375° F.
  5. While squash is baking (or cooking in slow cooker), heat oil and saute beef over medium until brown.
  6. In another large skillet, heat oil and saute all vegetables until soft.
  7. Combine cooked meat and vegetables into one skillet. Add herbs, eggs, squash, coconut cream and combine. Drain excess liquid (reserve excess fat for future sauteing).
  8. Grease 9″ x 13″ baking dish.
  9. Pour mixture into dish and smooth evenly.
  10. Bake at 375° F for 45 minutes or until bubbly.
  11. Cool and allow to rest and set-up.
  12. Serve and enjoy! It’s even better the next day, drizzled with olive oil and a touch of sea salt.


*If you wish to cook squash in a slow cooker instead:

Rinse squash and puncture with fork 10-15 times. Place in slow cooker, add a splash of water, and cook on low for 4-6 hours. Halve lengthwise, remove seeds, drain, and scoop out flesh.

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