(Mass Appeal) – The strange weather we have been having this summer has certainly affected our local CSA farms. One of the interesting side effects is that some farms are simultaneously harvesting Summer and Winter Squash. Connie Adams of Yellow Stonehouse Farms in Westfield is with us now to talk more about the happenings at your local farm.


Summer Squash Ribbon Salad

This is a nice side dish that can substitute for a carb OR you can add it all to a cooked pasta like fettuccini along with cooked chicken or shrimp and serve as a main course.


  • 2-3 medium Summer squash – any kind will work
  • 1 TBL extra virgin olive oil
  • 1/4 tsp grated lemon rind &1 TBL fresh lemon juice
  • Salt & Pepper to taste
  • 1 garlic clove, minced
  • 2-3 TBLs sliced fresh green herb – basil, sage, parsley
  • 1 TBL chopped fresh oregano
  • 1/4 cup (1 ounce) shaved fresh Parmesan cheese


  1. Create squash ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl Discard seeds.
  2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Spaghetti Squash with Basil and Parmesan Cheese

This is the base recipe for spaghetti squash.  To make the pasta dish, start with the base recipe and simply add small cooked pasta, such as shells or elbows – can be served hot or cold!


  • 1 medium Spaghetti Squash
  • 1/2 cup loosely packed cup of basil leaves, chopped
  • Half cup of grated parmesan cheese
  • 3-4 TBL Basil infused Olive Oil
  • ½ tsp freshly ground nutmeg
  • Salt and freshly ground pepper to taste


  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and remove seeds.  Place both halves of the squash cut side down in an oven proof dish.  Add water halfway to top of dish.
  3. Bake uncovered in oven for 45 minutes for al dente or an hour for more well-done squash. Tent with foil if squash starts to brown too much.  When done, carefully remove squash from oven and drain out the water.
  4. Holding squash with a dish towel, scrape out the squash with a fork, breaking up strands and placing into a serving bowl.
  5. Add remaining ingredients, starting with oil ad basil leaves.  Fold squash gently as you add the parmesan cheese, nutmeg, salt and pepper.  Serve immediately and enjoy.