Talley Farms Fresh Harvest



  • 1 spaghetti squash, cooked.  The following can be done a day or two in advance. Cut the squash in half, scoop out seeds.  Place face down in an inch of water in a glass pie pan.  Microwave for about 10 minutes or until the top of squash can be pierced with a fork.  Scrape out the inside of the squash. Refrigerate if preparing in advance.  Cut the strands into pieces instead of leaving them long.  If you are using cauliflower rice, use the recipe for cauliflower rice below and substitute it for the spaghetti squash as listed below.
  • 2-3 good size sweet long peppers
  • 3 garlic cloves, finely minced
  • ½ onion, diced
  • 6-8 leaves fresh basil, chopped
  • 3 roma tomatoes, chopped
  • 1 heaping cup of shredded mozzarella cheese
  • Salt and pepper to taste
  • Shredded parmesan cheese for topping


Heat oven to 400 degrees F
Sauté onion and garlic in olive oil until soft in a frying pan.
Add spaghetti squash, tomatoes, mozzarella cheese, salt and pepper. Mix until cheese melts and let cool down a bit.
Prep your peppers: cut the lengthwise in half trying to leave the stems on one side for a nice presentation.  Pull the seeds and ribs out with your fingers.  Drizzle the inside of each pepper with a little olive oil.  Fill each pepper with the spaghetti squash mixture, top with grated parmesan cheese.  Place them onto a rimmed sheet pan.  Bake for about 20 minutes until the peppers start to wrinkle and become soft.
* Wine Pairing:  We recommend pairing this recipe with the 2015 Talley Vineyards Estate Pinot Noir.  This elegant wine is always a beautiful complement to food and the soft tannins will perfectly balance the slight sweetness of the dish.
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