Something I whipped up tonight for dinner using Spaghetti Squash...

[NRaleighLiberal]

Cut a spaghetti squash in half, scoop seeds, bake cut side down on a baking sheet at 350 for 45 min.
Remove from oven, let cool for 20 min or so.
Grab each half with a pot holder, scrape the flesh with a fork into a bowl - makes lovely long slightly crunchy strands like veggie tasting spaghetti!

Melt an ice cube size of pesto (we freeze ours) in a microwave - stir gently into the spaghetti squash.

Melt 1 tbsp butter in a pan, put in a few tbsp seasoned bread crumbs, stir and toast over med heat for 10 min or so, until browned and fragrant.

Heat up some high quality tomato sauce (we use the roasted sauce we canned).

We also baked crisp some frozen breaded egg plant rounds we had in the freezer from the garden.

To serve - plate the spaghetti squash (zap it for a bit to warm it through) and egg plant rounds, top with the sauce, then sprinkle well with the browned buttered bread crumbs.

Hardly any fat or calories - tasted like great egg plant parmesan on pasta!

[Denninmi]

1. Nice. Don't you love having your own produce? I do.

It's always great do have your own, home grown food. You know what's in it, and how it was made.

I made bean soup today -- lima beans, leeks, carrots, celeriac, onions, thyme and a bay leaf, all from my own efforts.

[NRaleighLiberal]

2. We are on serious fresh garden produce withdrawl...

we had 200 tomato plants, dozens of hot pepper, sweet pepper and eggplant plants, beans, squash, beets - what a great garden.

But...we've 27 quarts of tomatoes, 12 pints of sauce, and bags of dehydrated squash and eggplant - and bags of frozen beans and peppers. And in about a month I will start my pepper and eggplant seedlings in prep for next season!

Gardening is a very optimistic pursuit!

[pinto]

3. That it is (optimistic pursuit).

:thumbsup: