Spaghetti Squash Takeout Noodles

Recipe from Turkey River Farm

This is a fun recipe, the flavors are bold, but not offensive, and will please even picky eaters. Just leave off the spicy sauce if you don’t care for heat. This one is kid tested and approved!!

For the sauce:

  • ¼ cup fresh lime juice (approximately 1 large or 2 small limes, juiced)
  • 1 tbs soy sauce
  • ½ tsp toasted sesame seed oil
  • 1” fresh ginger, peeled & grated
  • 2 garlic cloves, peeled & roughly chopped
  • 1 tsp chile sauce (we like sriracha, gochujang, sambal or tabasco) (optional)

Toss all ingredients in a food processor; pulse until well chopped, then slowly drizzle in ¼ cup neutral oil (like sunflower, canola, or safflower oil). Blitz until smooth. Adjust for seasoning and thickness to suit your taste with soy sauce and water.

For the noodles:

  • 1 medium spaghetti squash (cut in half, seeds removed, baked cut side down in a shallow roasting pan at 375F for 30-40 minutes, or until a fork pokes right through the skin)
  • Handful of sweet, colorful peppers, sliced into very thin strips
  • Chopped fresh herbs (cilantro and basil are great here)
  • 1 bunch of greens, washed, spun dry, and roughly chopped (try this recipe with salad mix, arugula, asian greens, a couple cups of finely sliced napa cabbage, or swiss chard!)
  • ¼ jalapeño, minced very finely (optional)

Scrape the spaghetti squash “noodles” out of the squash husk with a fork into a large bowl. (I like to use the spaghetti squash while it’s hot, and let it wilt the greens just a little bit, but others might prefer to allow the spaghetti squash to cool completely before mixing everything together). Add in the remaining vegetable ingredients, and toss together to combine. Pour the sauce into the noodle mixture and toss until the veggies are coated with the sauce. Enjoy!


Sankaya | Thai Pumpkin Custard

Recipe from Turkey River Farm

This coconut custard is cooked directly inside a hollowed-out pumpkin, ready to serve and beautiful to display as soon as it sets. This is not an overly sweet recipe, which I actually like (I’ve been enjoying it for breakfast), but, if you have a serious sweet tooth I would imagine that you could beef up the sugar just a little without consequence to the custard. Or, my favorite garnish is a drizzle of maple syrup or honey on each slice of the custard which is another way to up the sweetness. 


• 1 Kabocha, about 2-3 pounds
• 3/4 cup coconut milk
• 5 eggs, at room temperature
• 1/3 cup white sugar
• Pinch of salt
• 1 teaspoon vanilla extract


1. Use a cup to trace a circle around the top of the pumpkin. Carefully cut a lid off the top of the pumpkin and hollow out the inside with a spoon, much like preparing to carve a jack-o-lantern.

2. In a bowl, gently whisk the coconut milk, eggs, sugar, salt, and vanilla until combined. Pour through a mesh sieve into the pumpkin. Fill to about one inch from the top. 

3. Bring about 10 cups of water to a boil in the bottom of a steamer pot. Place the pumpkin in the steamer basket and lower into pot. The lid of the pumpkin can be cooked alongside as well, but do not cover the filled pumpkin with the lid. Cover the pot and steam for 55 minutes. Do not lift the lid until the end of the cooking time. 

4. After 55 minutes insert a knife into the middle of the custard to test for doneness. Though the custard will continue to firm up as it cools, the center of the custard should not be runny at all. Allow to cool completely to room temperature, and then slice into wedges to serve. Sankaya is also delicious chilled.