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Delivery 11/4/20

Updated: Nov 3, 2020


  • Chopped Kale

  • Garlic

  • Spaghetti Squash

  • Salsa

  • Black Butte Chickpeas

  • Norwegian Farm Bread / Pumpkin Bread


  • Root Cellar Foods - Belgrade

  • Amaltheia - Belgrade

  • Three Hearts Farm - Bozeman

  • Renee's Gourmet - Bozeman

  • Timeless Natural Food - Ulm

  • On the Rise - Bozeman / Sister's GF Bakery - Belgrade


Dried Chickpeas

You can cook dried chickpeas on the stovetop, in a slow cooker, or in an Instant Pot or pressure cooker. They do require a little planning ahead, but are worth it! They're tasty, have more texture than canned chickpeas, and are a nutritional powerhouse.

Spaghetti Squash Salad with Chickpeas

While spaghetti squash does come apart into spaghetti-like strands, no matter how you prepare it, it will retain some of its squash sweetness and vegetal crunch. This salad plays well off of those characteristics. Adapted from Cook's Country, serves 4-6.

1 spaghetti squash, halved lengthwise and seeds scooped out

1/4 C + 2 Tbs extra-virgin olive oil

Salt and pepper

2 Tbs fresh lemon juice + 2 tsp lemon zest

~2 C cooked Black Butte Chickpeas (see cooking directions online, or use 1 15-oz can in a pinch)

2 oz feta cheese or other salty, crumbly cheese (~1/2 C)

1/2 C fresh parsley, chopped - sub any fresh, tender herb you like

4 scallions, sliced thin

2 Tbs toasted and chopped nuts like pistachios or pine nuts

Preheat oven to 375 F. Brush cut sides of squash with ~2 Tbs oil and season with salt and pepper. Roast cut-side down on a baking sheet 40-45 min, or until the tip of a paring knife easily pierces the flesh. Let cool completely, ~1 hour. Combine lemon zest, lemon juice, remaining 1/4 C olive oil, and 1/2 tsp each salt and pepper in a large bowl. Use a fork to scrape the cooled squash flesh from the skin, breaking it up as much as you want. Add the squash and cooked chickpeas to the bowl. Toss gently in the dressing until coated. It can chill in the fridge at this point if needed. Just before serving, sprinkle with feta, parsley, scallions, and nuts. Drizzle with more olive oil if desired.

Variations: Take a handful or two of the chopped kale, slice it thin, and add it to the bowl with the squash, tossing well to coat. You could also add sun-dried or fresh tomatoes, capers, olives, or any fresh or roasted vegetables you like. If you add lots of extras, you may need more dressing.


Curried Spaghetti Squash and Chickpea Toasts

Adapted from Jonathon Sawyer, Food & Wine. (Note: if you're cooking for just 1 or 2, you could halve each recipe, using half a squash for one and half for the other.)

1 spaghetti squash, cut in half lengthwise and seeds removed

1/4 C + 2 Tbs extra-virgin olive oil

Salt and freshly ground black pepper

1 small onion or half of a larger onion, chopped

1 carrot, diced

1 clove garlic, minced

1 Tbs ground coriander

1 1/2 tsp ground cumin

1/2 tsp crushed red pepper

1/2 tsp finely grated orange zest (optional)

1 1/2 tsp curry powder

~2 C chickpeas, already cooked (again, sub 1 15-oz can if needed)

1/2 C water

1/2 C chopped cilantro

Norwegian Farm Bread, sliced. Sub any bread or crackers you like

Toasted pumpkin seeds, aka pepitas (optional)

Preheat oven to 375°. Place the halved spaghetti squash cut-side up on a baking sheet and brush it with 2 Tbs olive oil. Season with salt and pepper and roast 40-45 minutes, until the flesh is tender and lightly browned in spots. (You may have noticed the other recipe was cut-side down... it doesn't really matter which you way you do it.)

Meanwhile, in a large skillet, heat the remaining 1/4 C olive oil. Add the chopped onion and carrot and cook over medium heat, stirring, until they are just softened, 5-7 minutes. Add the garlic, coriander, cumin, crushed red pepper, orange zest and curry powder. Stir constantly for ~1 minute. Add the cooked chickpeas and water (use your chickpea cooking water if you have it!) and simmer until the vegetables are very tender and the liquid has evaporated, 5 minutes or so.

Using a fork, separate the cooked squash from the skin. Add the squash and cilantro to the curry, taste it, then season with salt as needed. Grill or toast your bread slices, brushed with a little olive oil if you like. Top the toasts with scoops of curried squash garnished with toasted pumpkin seeds.


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