Spaghetti Squash and Sweet Butternut Squash Fresh from the Garden!

Before I get started on this post, I wanted to do a little life update. I haven’t posted a blog for a hot second due to college starting! Once I get a routine going for school (I’m hoping by the beginning of September) I will be more frequent on posting new blogs!

Now for today’s blog! I harvested a spaghetti squash from my garden a few weeks ago, while I was planting my fall garden. Its been sitting in my fridge until the other day when I decided to put it to use! I have never made spaghetti squash before, so I just kinda winged it. It turned out absolutely delicious and I thought I must share how simple this is!

To start off I cut my squash into two by cutting the squash horizontally. I then removed all the seeds and guts using a spoon. I put my seeds to the side on a paper towel to save for next years planting. Next, I turned my stove on to a low setting for it to start heating up. While the stove is heating up I took some olive oil, salt, and pepper and put on the inside of my squash. To cook the squash I took a baking sheet and placed them so the insides of it was facing down. I let it cook until it was soft when I push my fork in it. I then took them out and set them to the side while I cooked the desert!

Now for the butternut squash! A few weeks back I made some autumn soup using some butternut squash (check out that blog!), and I had some left over squash I didn’t use. Butternut squash naturally has a sweet taste to it, so it is perfect for deserts. In my opinion a butternut squash reminds me of a sweet potato! What I did was i cut my butternut squash vertically and scooped out my seeds ( I saved them once again). This step you can skip, but to make it easier to peel I put a little butter on mine and roasted it until it was decently soft but not falling apart. I then took it out of the oven and cut into small chunks. In a small sauce pan I melted a stick of butter, cinnamon and A LOT of brown sugar. Then, I put my squash into the pan and let boil until soft. When it is soft it is done!Processed with VSCO with c1 presetProcessed with VSCO with c1 preset

Back to the spaghetti. The squash should fall apart with just taking a fork to it ( I thought this part was really neat!). I got all the insides of of the squash and put then into a pan (the squash makes a lot more than what it looks like). I added my favorite spaghetti sauce, salt, pepper, and garlic and heated it up. Last, I added parmesan and served it! Processed with VSCO with c1 preset

This meal was fresh from the garden and super simple! I will be planting some more spaghetti squash and butternut squash next year to remake this recipe! All the squash in this recipe defiantly  gives me fall vibes! Let me know a recipe that reminds you of fall, and be sure to keep an eye out starting in September for some more fall recipes!

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