By Bonnie Suggs
This week Kayla Denova Forsythe, owner of Po-Folks Fruit Stand, shares a delicious and healthy recipe with a fan base. Po-Folks Fruit Stand definitely “isn’t your grandmother’s fruit stand,” it’s what I like to call a new generation fruit stand. Now Forsythe is adding yet another dimension with the kick-off of Canefield Market on Saturday April, 14.
Visitors at Canefield can tour the new vibe of Po Folks and get a feel for the developing creative economy of West Baton Rouge while shopping some of the freshest produce on the West Side.
Canefield is sponsored by Roux Brands a division of Fluker Farms and hosts the following artists: Casey Delmont Johnson , Product Designer; Megan Miller, Painter; Jacob Mitchel, Artist; Casey Crabtree, Artist; Leslie Charlieville , GyoTaku Artist
Roux Brands will display gift items ranging from candles to locally painted oysters
Visit: canefield.weebly.com or like the new facebook page at www.facebook.com/canefieldmarket for more information and updates in case of inclement weather.
CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH
1 medium spaghetti squash
2.5 tbsp. minced garlic
1 tsp. olive or avocado oil
5 oz. fresh spinach, chopped
½ cup cream
1 tbsp. cream cheese (optional but deeeelish!)
½ cup fresh grated parmesan cheese, plus extra
Salt and pepper to taste
Grated or sliced mozzarella for topping to taste
- Preheat over 400°
- Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3 Tip: For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst)and cook for 3-5 minutes. The knife slides through much easier this way. Smaller squash will need less time, larger squash more time.
- Next grab a lipped baking sheet or rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary depending on the size of your squash and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan for a speedier dinner.
- While the squash roasts, start on the sauce.
- In a medium pot, or skillet, bring a drizzle of olive oil to medium-heat and saute garlic until fragrant.
- Next, add the spinach and stir until wilted, add your cream, cream cheese and parmesan cheese and stir well.
- Season with salt and pepper to taste and remove from heat.
- Once the squash is done roasting allow to cool until easily handles or pop on an oven mit and use a fort to separate and fluff the strands of spaghetti squash.
- Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese.
- Bake at 350° for around 20 minutes or until hot and bubbly. For a golden cheesy topping, flip your oven to broil on high for just a minute or two.