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Open the first Sunday of July to the first Sunday of October​

Monday - Thursday | Closed

Friday | Noon - 5:00 p.m.

Saturday | 10:00 a.m. - 5:00 p.m.

Sunday | Noon - 5:00 p.m.

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16727 Airport Road

Clinton, IL 61727

8 Miles East of Clinton off of Route 10

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Phone: (217) 898-0706

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Please remember our farm is a working farm. We have taken every precaution to ensure the fun and safety of all of our visitors. 

Triple M Farm Mariah's Mums & More, LLC and affiliated parties are not responsible for personal accidents that occur while on the farm property. By entering onto the farm property, you are assuming liability and responsibility for the safety of yourself and those accompanying you, including minors. 

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  • Mariah Dale-Anderson

Sunday Supper - Easy Spaghetti Squash Bowls

You know those evenings when you just don't want to spend a lot of time cooking? Spaghetti squash bowls are an easy way to work in a decent amount of nutrition.



The other great thing about winter squash in general is that they can store for several months, so you can enjoy them throughout the fall and winter months. The "noodles of spaghetti squash can be used just like regular noodles, so in this week's recipe I’ll just mix in some pesto, spinach, broccoli, and feta cheese to make a quick and filling pasta dinner.


There is always room for one more around the table, and we’d love to have you join our Sunday Supper movement! Be sure to share comments, pictures, or videos of your Sunday Supper by sharing them to our social media pages, tagging us @MariahsMums, and using the hashtags #TripleMFarm #SundaySupper.


We hope you enjoy this recipe and we look forward to breaking bread with you again!

Your Farmers,

Mariah & Greg Anderson

Broccoli & Spinach Spaghetti Squash Bowl


Whip up this quick and tasty pesto spaghetti squash bowl to pack in the vegetables without compromising on delicious flavor.


Yield: 4 servings

Prep Time: 5 minutes

Cooking Time: 40 minutes

Ingredients

1-2 spaghetti squash

2 Tbsp olive oil divided

1 cup chopped broccoli

3 Tbsp water

3 cups fresh spinach

4 Tbsp pesto

4 oz feta cheese cubed


Directions

Cut spaghetti squash in half lengthwise and scoop out seeds and gunk around seeds. Brush with 1 Tbsp olive oil and place face down on a baking sheet. Bake at 375 degrees for 40 minutes, or until tender (alternatively, you may boil or microwave it for around 10 minutes). Squash is done when “noodles” easily fall away when gently raked with a fork. Because we are using the squash as its own bowl, be careful not to rake too far into the skin of the squash.


Place broccoli and water in a microwave-safe bowl and cover with a plate. Microwave on high for 3 minutes until broccoli is tender.Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add broccoli and spinach, cooking until spinach has reduced in size (3 minutes). Remove pan from heat and add spaghetti squash noodles and pesto, mixing well, then gently stir in feta cheese cubes. Spoon back into squash bowls and serve hot.