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(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD) 


Buy a Pillsbury pizza dough roll or make your own. Pre-bake as per directions or your own experience to the just-golden-brown stage. Remove from oven but keep heat on.


Prepare the toppings:

4 cloves garlic, chopped
½ onion, slivered
1 bag squash blossoms
2-3 cups grated mozzarella
¼ - ½ cup grated Romano or Parmesan cheeses
2 Tablespoon olive oil
½ teaspoon each salt and pepper

OPTIONAL: 2 tablespoons fresh parsley or basil, or 1 ½ teaspoon dried basil or oregano
OPTIONAL: 1 cup chopped tomatoes



Arrange the toppings on the crust, with the cheeses placed on last. Bake at 400 or broil very carefully until golden brown.


Excellent served with a chilled Maryland white wine or local beer.


(care of Brett Grohsgal, Even' Star Organic Farm, Lexington Park, MD) 


Cut 2 spaghetti squash in half and scoop out the seeds and inner soft pulp with a large metal spoon. Place face down on a plate and microwave about 120 seconds per half (multiple batches should be necessary) until BARELY soft. If you lack a microwave, steam for about 6 minutes until just soft. Let cool, then plunge a fork longitudinally through the inside flesh and work it from end to end to make the “spaghetti”. Use a metal spoon to get out the last strands. Chill.


Cut one quart flavorful tomatoes into chunks. Chop 3 cloves garlic finely and ½ onion coarsely. Add all this to the cold squash strands. Mix in 1-3 tablespoons balsamic or cider vinegar, 1 tablespoon olive oil, ½ teaspoon each Kosher or sea salt and black pepper, 1 tablespoon soy sauce, and either 1 teaspoon dry or 3 tablespoons fresh basil.


Taste, and adjust for vinegar, salt, and pepper.

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