Today I was lucky enough to visit one of my favorite places in Longmont...Ya Ya's Farm (a.k.a.), the Hops & Heifers farm owned by Oskar Blues. The company I work with remodeled their awesome farmhouse retreat last year and today I photographed it for our marketing website.
I love going to the farm and just sit for a moment in peace. It is breathtakingly beautiful, quiet, tranquil and the sun always shines there. Their goats are actually used for their amazing "Fried Green Tomatoes and Goat Cheese" appetizer on the menu at Oskar Blues Restaurants....so delicious!!! I could eat plates and plates of this stuff.
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| My buddy always smiles at me when I come to visit. |
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| Trouble is about to happen. |
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| I wonder what Angus and Theo would think if I brought this little guy home. |
In the spirit of being on the farm we made our baked spaghetti squash and marinara sauce. So fresh and hearty for photographing or working the farm.
Spaghetti Squash with Marinara Sauce
2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce
Freshly grated Parmesan cheese
Preheat the oven to 450 degrees F.
Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
Meanwhile heat the marinara sauce in a large sauce pan.
When squash is cool enough to handle, using a large kitchen spoon or fork scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in a large bowl with a little butter and garlic salt.
Sprinkle with Parmesan cheese. Serve with the marinara sauce either drizzled on top of the spaghetti squash or on the side with your favorite cheese bread.
Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
Meanwhile heat the marinara sauce in a large sauce pan.
When squash is cool enough to handle, using a large kitchen spoon or fork scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in a large bowl with a little butter and garlic salt.
Sprinkle with Parmesan cheese. Serve with the marinara sauce either drizzled on top of the spaghetti squash or on the side with your favorite cheese bread.
