Wednesday, September 9, 2009
I'll Show You Mine
Here is our spaghetti squash off just a few plants. They are very prolific. These squash store well after washing them in water with a couple of drops of chlorine to keep them from spoiling. We will be eating them for weeks. We cut them in half, remove the seeds, and then bake them in the oven or microwave cut side down against the cooking dish to preserve the moisture. We then spoon the pulp out of the shell and serve with butter, salt, and pepper. They have a tender yellow pulp that is stringy like spaghetti. Sometimes we put pasta sauce on it. When we start eating spaghetti squash we know autumn is close at hand in our backyard farm. We love it!