CSA Newbie

I'm very excited about our new adventure with local organic produce from Greenbranch Farm.  Today I had the pleasure of picking up our first CSA share and was quite anxious to play in the kitchen.  I've never tried anything at home with arugula, but found a simple recipe for arugula pesto, which I knew I could make in just a few minutes.  I decided to use spaghetti squash as a delivery method for the pesto.

Preheat the oven to 400 degrees.  Cut the squash in half and then hollow out the middle.

Lightly coat the inside of the squash with oil - I opted for canola oil.  Place the halves face down to bake.
This squash was on the smaller side so it baked for about 45 minutes.  A larger squash may take up to an hour.

Pesto Prep - MY WAY!

• 1 bunch of arugula that is rinsed, cut up and placed in a salad spinner to dry
• 2 tablespoons minced garlic
• 1/4 cup of walnuts
• 1/2 cup shredded parmesan
• 1/2 cup of extra virgin olive oil.

Place the first four ingredients in a food processor until it is well blended. Then add about half of the olive oil and blend again.  Finally add the remaining olive oil and blend again until it the pesto is an even consistency

Presto Pesto!

The pesto came together quickly!  Pull the squash out of the oven and flip it over like it's a bowl.  Insert pesto, sprinkle with some shredded parmesan and broil for about five minutes.  

No pretty plating tonight - let's eat!