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Monmouth Co-op Recipe

Shout out to everyone with Food as their LOVE LANGUAGE...

Monmouth County Organic Co-op member, Janine Brunetti has got you covered!


Adapted from a recipe she found while perusing - we added a bit more produce because, you know, we just LOVE organic fruits and vegetables! :)





  • 5 tablespoons extra virgin olive oil

  • approximately 1lb mushrooms of choice - (we like a combo of baby bella and white button, have also heard great raves about using cremini)

  • 2 tablespoons unsalted butter

  • 2 medium leeks

  • 4 garlic gloves

  • 2 teaspoons kosher salt (not as salty as Iodized table salt, and also adheres to the food better)

  • 1 pound spaghetti

  • 1 medium to large spaghetti squash

  • 1.5 cups low sodium vegetable broth

  • 3 cups water

  • 2/3 cup dry white wine

  • 1/2 cup heavy whipping cream

  • 1/2 cup grated Parmigiano-Reggiano cheese (plus more for serving)

  • 2 tablespoons chopped fresh dill (can swap this herb if you like a different flavor profile...tarragon, etc)

  • 2 tablespoons chopped fresh flat leaf parsley

  • 1 teaspoon grated lemon zest

  • 1.5 teaspoons fresh juice from 1 lemon

  • 1/2 teaspoon black pepper

  • ** optional- can also add fresh or frozen peas (1/4 cup) and diced onion (1/4 cup)



  • Preheat oven to 400 degrees F

  • Slice spaghetti squash in half lengthwise and scoop out the seeds

  • Lightly Drizzle the inside of each squash half with olive oil

  • Poke a few holes in the skin of the squash with a fork

  • Place cut side down on a baking sheet lined with parchment paper

  • Roast for 35 minutes

  • While squash is cooking, gather all the other ingredients needed

  • Begin your produce prep  a.k.a. Trim & slice mushrooms and trim the ends/ thinly slice leeks

  • When ready, remove spaghetti squash from the oven and flip to cut side up

  • Let cool on the side until cool to the touch

  • Scrape the inside using a fork, start from the outside and work your way in

  • Heat oil in large saucepan over medium-high heat

  • Add mushrooms, stirring often, until all liquid has evaporated (approx 10-12 minutes)

  • Add butter, stirring until melted

  • Add leeks, garlic, and 1 teaspoon of salt (**If using, add onions)

  • Stir often, cook until leeks are tender, 5-7 minutes

  • Add spaghetti squash (**if using, also add peas), let simmer 5 minutes

  • Stir in pasta, water, veggie broth, wine, and remaining salt

  • Increase heat to high and bring to a boil

  • Once boiling, reduce heat to medium and simmer, stirring occasionally, to al dente

  • Stir in cream and simmer until sauce evenly coats pasta, about 3 minutes

  • Remove from heat

  • Stir in cheese, herbs, lemon zest, lemon juice, and pepper

  • Serve topped with additional cheese


Can you feel the love tonight? What a symphony of culinary magnificence!

We are here for you - Let us help you capture this lovable food mood - making beautiful music together on every cooking night for over 15 years! Text 732.500.4949


Don't forget to join our Facebook Group, Organic Fruit and Veggie Co-Op Monmouth County NJ


See our shipment dates under Calendar of Events. With options to check us out every other Friday night/Saturday morning. Text 732.500.4949 to learn more. We run all year!



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