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With this last CSA box, the recipients had the option to select the squash of their choice. As my husband enjoys eating spaghetti squash, I opted for this. It just so happened, that Sara Moulton did a show preparing Spaghetti Squash with Creamy Goat Cheese Sauce. Besides the spaghetti squash and goat cheese, you’ll need a zucchini, kosher salt, onions, extra-virgin olive oil, vegetable broth, fresh sage, grated Parmigiano-Reggiano and pine nuts. I opted to leave the pine nuts out due to their expense. The recipe starts by pricking the squash in three or four places with a skewer and microwaving on high for 5 minutes. This softens the squash enough so it can now be cut in half crosswise. The seeds are scrapped out of the squash and microwaved for another five minutes, or until the strands scrape out easily. The sauce for the spaghetti squash consists of chopped onion, shredded zucchini, vegetable broth, sage, goat cheese, Parmigiano-Reggiano and salt and pepper to taste. What a delightful recipe! The sauce was creamy and plentiful for the size squash I prepared. The combination was flavorsome. If you’re looking for a vegetarian, gluten-free, light tasting meal, Spaghetti Squash with Creamy Goat Cheese Sauce is your recipe. Recently, I came across some fish fillets in my freezer that my neighbor had shared with me after a fishing afternoon in late summer. I almost forgot about these fillets which I think were either striped bass or mahi mahi. In either case, it was a mild white fish fillet. To dress up the fish for dinner, I found a quick little recipe on Martha Stewart’s website for Grilled Striped Bass. The recipe is adaptable to any firm white fish. For the recipe you’ll need extra-virgin olive oil, fresh squeezed lemon juice, fresh thyme or oregano (used oregano from my cold frame), fresh garlic cloves, fresh ground pepper, kosher salt, fresh chives (from my garden) and lemon wedges (optional). The oil, lemon juice, thyme or oregano, garlic and pepper create a 30-minute marinade for the fish. I used a non-stick skillet to cook my fish for approximately 5 to 6 minutes per side. To serve, some chopped chives for color and another layer of flavor. The fish was delicious. The marinade infused the fillet with just enough flavor and keep the fish moist during cooking. Spaghetti Squash with Creamy Goat Cheese Sauce Start to finish: 1 hour (30 minutes active) Servings: 4 to k6 1 ½ pounds zucchini ¾ teaspoon kosher salt One 3- 3 1/2 pound spaghetti squash 1 ½ cups sliced onion 2 tablespoons extra-virgin olive oil 2 cups vegetable broth 2 tablespoons finely chopped fresh sage, plus sage sprigs for garnish 4 ounces fresh goat cheese, crumbled I ounce grated Parmigiano-Reggiano, plus extra for garnish 1/3 cup toasted pine nuts Coarsely grate the zucchini, preferably using the grating disk of a food processor, toss it in a colander with the salt and let it drain for 20 minutes. Prick the spaghetti squash in 3 or 4 places with a skewer and microwave on high for 5 minutes. Cut in half crosswise and microwave for 5 minutes. Scrape out and discard the seeds and microwave again for 5 minutes or until the strands of squash are easy to scrape out. Meanwhile, in a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 minutes. Working with one handful at a time, squeeze the zucchini tightly to get rid of excess moisture. Add the squeezed zucchini to the onion and cook over medium heat, stirring for 3 minutes. Transfer to a bowl and reserve the skillet. Let the spaghetti squash stand until it is cool enough to handle, then scoop out all the strands (you should end up with about 4 ½ cups). Add the vegetable broth, the sage and the goat cheese to the skillet and bring to a boil, whisking. Add the spaghetti squash strands, cover and simmer 5 minutes or until the squash is tender. If the sauce seems too watery, simmer uncovered, for several minutes or until the sauce has reduced. Add the zucchini mixture, the Parmigiano-Reggiano and salt and pepper to taste and cook 1 minute or until heated through. Transfer to bowls and top each portion with a sprinkling of Parmigiano-Reggiano, some of the nuts and a sprig of sage. 
Grilled Striped Bass Martha Stewart Living, September 2002 Ingredients: ¼ cup extra virgin olive oil 3 tablespoons freshly squeezed lemon juice Few springs thyme or oregano 2 garlic cloves, smashed 1/8 teaspoon freshly ground pepper 4 striped bass, skin on (about 6 ounces each) Coarse salt Fresh chives, cut into ¾” length, for garnish (optional) Lemon wedges, for garnish (optional) Instructions
Cook's Notes: Striped bass is also sold as striper; you can substitute it with other firm, white-flesh fish such as black sea bass, trout, or grouper.
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