The fall harvest keeps on giving! Last night I paired local farm fresh spaghetti squash with organic roasted oven fries. Okay, they’re not really fried, they’re baked thinly sliced potatoes and they’re positively delicious! I’ve found the best cooking comes from
hard work the heart; my dad inspired these potatoes. From the ages of 15 – 24, my family spent summer vacations at Emerald Isle, NC. We rented a house right on the beach, where the water is a clear emerald green & in August the water temperature is about 81 degrees! I can close my eyes and be transported back to the deck on the beach, sipping my morning coffee, and watching dolphins swim through the lake-like morning ocean. In 2010, my dad was on a roll making amazing oven fries. You cannot beat a morning playing on the beach working up an appetite, running up to the deck and having a full platter of garlic oven fries waiting for you! Well, my dad always makes the best potatoes (it’s where my love for them comes from. As a child we would dig up potatoes in the garden & take a bite out of one raw. I still eat them raw to this day). Not only are these oven fries much more healthy than their fried counterpart, they also bake up very quickly (which I’m sure fellow potato lovers will appreciate).
- 1 medium spaghetti squash,cut in half & scoop out the seeds
- 5 medium organic russet potatoes, scrubbed, sliced 1/8 inch wide
- organic extra virgin olive oil
- fresh parsley, chopped (for potatoes)
- salt, pepper, and organic garlic powder to taste
- To make this a balanced meal, I made my Avocado & Spinach Scramble.
- Preheat your oven to 400 degrees. On a greased baking sheet (or line with parchment paper), drizzle your spaghetti squash with organic extra virgin olive oil, salt & pepper to taste. Turn them over (skin is facing UP) and put them on the bottom wrack of your oven. Roast for about 1 hour.
- On a separate greased baking sheet, layer your potatoes in rows (they’ll overlap, it’s okay!) and drizzle with extra virgin olive oil, salt, pepper, organic garlic powder to taste. Roast on one side for about 15 minutes (they’ll start to become golden) and flip (I’ve found using cooking tongs makes it a whole lot easier!). Sprinkle with your chopped parsley (if desired) and bake for another 10-15 minutes. Remove from oven
- Once your spaghetti squash is steamed (the outer skin will be partially browned) remove from the oven (I used tongs to flip the squash back over).
- Run a fork through your squash (it’ll turn into spaghetti!) and put aside in a bowl and season, if necessary.
- Enjoy eating whole!