seasonal
Recipes
Lemony Spaghetti Squash with Goat Cheese and Spinach Serve this with the Lemony Fish Piccata on page 12 or serve as a light entrée on its own. Makes 2 servings 1 small to medium spaghetti squash Olive oil Salt and pepper 1 lemon 1–2 cloves garlic, minced Red pepper flakes Spinach, sliced if leaves are large 3–4 ounces soft, fresh goat cheese
Preheat oven to 400°. Place whole squash in oven 5–10 minutes to soften. Then cut in half, scoop out seeds and place cut side down on a baking sheet with a little bit of water to just coat the surface. Bake for 20 minutes, or until completely softened. Remove and let cool slightly. Zest and juice the lemon. Scrape the flesh of the squash into a large, warmed bowl with a fork to break into strands. Add the lemon juice and zest, cover to keep warm and set aside.
Add the spinach to the bowl of spaghetti squash, crumble the goat cheese and stir to combine all the ingredients. Drizzle with a little olive oil if it looks dry. Taste and add salt and pepper if needed. — Krista Harris
14 | EDIBLE SANTA BARBARA FALL 2018
JOSHUA CURRY
Heat a large, deep sauté pan over medium heat. Pour in enough olive oil to coat the bottom and the garlic and a pinch of red pepper flakes or more, to taste. Add as much spinach as will fit in the pan and work in batches if needed. Add salt and pepper to the spinach and cook just until tender and wilted.
