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!
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!
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!