Going to the Farmer’s Market is one of my favorite things to do. I am very fortunate because I live about an hour away from Dallas, Texas, where there is a huge Farmer’s Market that has every seasonal fruit and vegetable you could ever want.
Local growers bring out their very best produce and your job is to pick from the best in the D/FW metroplex. I love the assortment and being able to talk to sellers that have first-hand knowledge of how the food has been grown. It is quite easy to locate the organic stalls that sell produce free from pesticides, synthetic fertilizers, genetic modification, sewage sludge, and ionizing radiation. They are usually marked with large signs denoting that their bounty has all been grown using organic practices.
When I go to the Farmer’s Market, I typically come home with a carload of fresh fruits and vegetables that will be turned into a variety of new and original recipes likes jams, casseroles, pies, and crockpot meals.
For this post, I chose to make an organic savory pie composed of fresh food straight from local growers. The combination of ingredients has a straight from the garden taste that is fresh and flavorful.
This savory pie smelled absolutely delicious as it was being prepared. Sautéing some of the ingredients took the flavors to the next level and made the overall taste of the pie out of this world. It is a hearty meal that can be prepared ahead of time and refrigerated until ready to bake and serve.
If you are vegetarian or vegan, you can easily make this recipe by subbing out the eggs, butter, cream, and cheese for vegan friendly versions. It should also be noted that this pie is low carb as well as organic and will also meet the dietary needs of someone who is diabetic.
I hope you enjoy my recipe!
2 cups cooked and shredded organic spaghetti squash
4 tablespoons unsalted organic butter divided plus extra for coating the pie dish
1 cup shredded organic cheddar jack cheese
1 cup organic heavy cream
4 large organic eggs
1/4 cup diced organic shallot
1/3 cup chopped organic tomato
1/2 cup chopped organic green bell pepper
1 tablespoon roasted and minced organic garlic
1 tablespoon diced organic fresh basil
2 teaspoons organic compliant* salt divided
1/2 teaspoon black pepper divided
* “Unfortunately, there isn’t an organic certification for salt in the United States. The USDA classifies salt as a mineral—not a living thing with carbon compounds. … The good news is that every SaltWorks [brand] salt is all-natural, which complies with organic standards, so they can be deemed “organic compliant.”
1. Preheat oven to 350 degrees Fahrenheit. Cut squash in half and remove the seeds.
2. Place spaghetti squash halves on a baking sheet with insides facing up. Bake for 45 minutes.
3. Use a fork to scrape the insides of the squash and remove the strands.
4. Add 2 tablespoons of melted butter plus 1 teaspoon of salt and 1/4 teaspoon of black pepper to the squash. Stir to combine.
Press mixture into a 9 inch pie dish that has been coated with butter. Make sure you press squash mixture up the sides as well.
5. On the stovetop, heat a large frying pan on medium high heat. Add two tablespoons of butter and melt. Add shallots, tomatoes, and green bell peppers. Sauté until the shallots are lightly golden and ingredients are tender.
6. In a large bowl, add eggs and beat with a whisk. Add cream, cheese, garlic, basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk again.
7. Add in sautéed ingredients and whisk to incorporate. Pour filling into spaghetti squash “crust”.
8. Place pie dish on a baking sheet and place on the middle shelf in the oven. Bake for 50 minutes at 350 degrees Fahrenheit. Slice and enjoy!