Luckily for us, summer’s end doesn’t mean the end of many of the vegetables we’ve enjoyed all summer, like broccoli, zucchini andbell peppers since so many of these are easily brought in from sunnier climates where they grow in the winter.  It does mark the start of the late fall vegetables, like pumpkins, acorn and butternut squashes, and spaghetti squash, when they will be more readily available.  In fact, some of you may have some growing in your garden.  Not so here, but the market had a steady supply of these through the summer and I hope to see more of the less common ones showing up soon.

For now, here’s a recipe that combines spaghetti squash with broccoli in a Greek-style dish.

Greek Style Spaghetti Squash

2 cups Spaghetti Squash, cooked
1 cup Broccoli, chopped and par-boiled
2 tablespoons Sour Cream
1 teaspoon Oregano, ground
1 teaspoon Lemon Juice, preferably freshly squeezed
1 cup Spinach, fresh and chopped
1/2 teaspoon Garlic, minced
1/2 teaspoon Pepper, black
1/2 teaspoon Parsley, dried or 1 tablespoon fresh
1/2 teaspoon Sea Salt
2 tablespoons Butter or Olive Oil

If you haven’t already cooked the spaghetti squash, do it before starting. You can cut it in half and bake in the oven, face down on a foil-covered baking sheet for 30 to 40 minutes at 350 degrees (F.) Or pierce the squash a few times with a knife, wrap in plastic wrap and microwave for about 5 minutes.   Cut the squash open and remove the seeds, then cut or pull the stands of squash away from the shell and separate into strands.

Cut broccoli into pieces. Bring a medium pot of water to a boil, then add the broccoli and cook for 1 minute once the water comes back to a boil. Drain in a colander to get as much water off as possible.

In a large skillet, add butter or olive oil and heat about 1 minute on medium high heat. Add garlic and saute a minute or two. Add the spaghetti squash and broccoli and cook, stirring a little, for about five minutes. Add the seasonings, lemon juice and sour cream and stir in, then add the spinach. Cook until the spinach wilts, then serve.

Makes 4 servings.

Nutrition Info:
Calories: 52.7 Fat: 1.7 g Net Carbs: 6.4 g Protein: 2.0 g