Spaghetti Squash Recipe:
As we have grown older, our produce "repertoire" has also grown. 20 years ago we had never heard of spaghetti squash. As a spaghetti lover, the first time that I cooked it, I was surprised that it did not actually taste like spaghetti. (Duh!!!????) It was Doug who really, really liked it. As a result, this wonderful winter squash is a staple in our garden. We are trying to figure out a way to keep the 'fruit' up off the wet ground. If the squash's outer "skin" is kept blemish free and stored in a cool, dark, semi-humid space, they can last up to six months, with no processing. We did roast a couple of squash, let them cool, scraped out the insides, zip lock bagged them for the freezer. We will see how it works.
The following recipe is from one of our customers who also loves spaghetti squash. Great winter 'comfort' food.
Vegan Moroccan-Spiced Spaghetti Squash
In the forefront on the left is a stock tank planted with asparagus, center is a mini dwarf cherry tree, and far right is a horse bunker containing strawberries. The white pipe is pex pipe and the bird netting clipped to it keeps the starlings/robins out. In the background, Doug (on the Ford Tractor) is tilling the small garden by the barn and laying cover crop. And on the John Deere is a friend cutting the pasture one last time before winter sets in.
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