I’m going to try and grow spaghetti squash again this year. Last year was a bust, as you can see in the picture above. This was my one and only spaghetti squash and it didn’t even get to full size or turn yellow. So lets hope this years planting and harvesting of my spaghetti squash is more bountiful.
It didn’t happen with this squash, but I love to go out to my garden and decide what to fix for dinner. Guess I will have to wait for my garden to get a little farther along before I can do that, although my chard and kale are ready to be picked, that’s on the agenda for tomorrow.
I had managed to find a spaghetti squash at the store and had some basil and red peppers on hand so drummed up this savory dish. It has become one of our favorites.
This squash, after being baked, is one of the most unique squashes there is I think. How many things can you cook, that grew outside, become stringy (in this case that’s a good thing) and look like pasta, but taste even better and are better for you than pasta.
This year a large portion of my garden is being dedicated to squash, and spaghetti squash is one of them, along with butternut and zucchini and yellow squash. Butternut and spaghetti store and last forever in a cool dry place, and you don’t have to freeze or can them.
Prep Time: 45 minutes
Cook Time: 1 hour