I harvested the first little tomatoes from our garden a couple of days ago, along with acorn and spaghetti squash. Yum!
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About Me
- Kathryn Pottinger
- I returned to Colorado in 2009 to live a more simple life. Right now that means finding my way as a solo business owner after an unexpected divorce. I am still raising Alpaca and Tibetan Mastiffs. This blog is about these and the other things going on in my head. I hope you find it interesting, useful and inspiring.
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3 comments:
Look at that delicious harvest!
May I ask how you prepare your sketti squash? I'm always looking for new ideas!
I love squash on it's own, so I pretty much just bake it and eat it.
1. Cut in half, length-wise.
2. Remove seeds.
3. Bake cut-side down on 350F until done. I start at 30 minutes, then check every 10-15 minutes and remove when the squash gives to pressure from my fingers.
Our favorite way to serve is with home-made pasta sauce... tomatoes, onions, garlic, basil, salt and black pepper.
I will also serve it on it's own, on the side of something with salt and pepper.
It also often finds it's way into wraps or burritos.
I plan to try it with pesto this year since we have so much basil.
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