Spaghetti Squash

Every year it seems our garden gets bigger and bigger.  We're always finding new things to grow (or at least try to grow).  Does anyone else find this happening to them too?  Eventually we'll run out of space...right?  

Last year we tried spaghetti squash.  My aunt said if we planted one for her too she'd take some also.  Ok.  We can do that.  So since my dad and I really like squash and we figured we could freeze some, we planted four spaghetti squash seedlings...

DO NOT PLANT FOUR SQUASH PLANTS....EVER!  

Squash (as we learned the hard way!) grows like a weed.  It practically overtook the whole garden!  And my aunt took maybe six out of the fifty.  We had so many I was debating not planting any this year afraid it would happen again.

We ended up planting four squash again... but they're different types don't worry!  Hubbard, butternut, buttercup (which never came up!), and spaghetti.  So if anyone has great ways to use these squash please let me know!!

Usually I just steam it in the oven to cook it.  Then I either eat it plain, add spaghetti sauce, mix in other meats/vegetables, or layer it for lasagna.

If your squash will fit, microwave it 6 minutes, flipping halfway through. This will make cutting a lot easier.  Cut in half lengthwise and scoop out the seeds and membrane.  

Place squash, cut side up, in a glass baking pan.  Cover the bottom of the pan with water and wrap with foil.  Bake at 350*F for 30-35 minutes or until the strands start to easily pull away with a fork.

Eat plain, with sauce, or mix in other vegetables!

Spaghetti Squash

by Simple and Sweet Creations

6071074

Ingredients

• spaghetti squash

Instructions

Microwave squash 6 minutes, flipping halfway through.

Cut in half lengthwise and scoop out seeds and membrane.

Place, cut side up, in a glass baking pan.

Fill the bottom with water and cover the pan with foil.

Bake at 350º F for 30 to 45 minutes or until strands easily pull away with a fork.

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