Buttered Bellas with Garden Tomatoes

So how's your garden doing?

Is it blooming beautifully and blessing you with an abundance of produce like Jen's garden, or is it withering away before your eyes, barely bestowing on you enough food to create a simple meal, like Sheri's? Well, whether you're collecting baskets and baskets of fresh produce from your own garden, or accepting the generous handouts of friends, family, or neighbors, we have a quick delight for you today that will showcase the best of garden flavors.

This dish is light, fresh, flavorful, and seasonal. Enjoy!


Buttered Bellas with Garden Tomatoes

2 Cups Baby Bella Mushrooms, sliced
2 Tablespoons Butter
One Clove Garlic
1/4 Cup Chopped Green Onion
1/4 Cup Shaved Parmesan Cheese
4 Beautiful Red Tomatoes, straight from the garden
One Spaghetti Squash from the garden OR 4 Ounces Capellini Pasta
2 Tablespoons Toasted Pine Nuts
Sprinkle of Salt
Turkey Sausage (optional)

In a wok or skillet, melt butter and garlic over medium/low heat. Add sliced Bellas and cover. Saute' until softened and juices have released. Add green onions, turn off heat, and cover.

If you have a spaghetti squash cooked and "noodles" removed - great! If you're not doing the squash, then boil water and cook pasta until al dente. Drain.

Slice the top of a tomato and scoop out the inside. Open the tomato so it lays flat.

Place tomato on center of plate. Top with desired amount of spaghetti squash or pasta. Spoon sauteed mushrooms with juice over spaghetti. Top with Parmesan cheese and pine nuts.

Serve immediately.

Note: If you're looking for even more protein and flavor with this meal, replace the pine nuts with some turkey sausage - yum.....