Last year, I had a lone little pumpkin plant that produced beautiful little flowers, but never did a pumpkin show up. This made for one sad little boy. I couldn't bear it and so this year, I planted two varieties: Howden and Sugar. Did I mention that I planted 4 plants of each and that they are FLOURISHING!?! Each plant holds at least 8 pumpkins and the vines are taking over the yard. I am ok with this. We will have pumpkins and my son thinks I am growing pumpkin pie (his favorite) so I can handle the insanity that has ensued in our beds. Everywhere you look there is a little pumpkin sitting like a billiard on the end of a long healthy stalk with precious little tendrils grasping onto everything and anything that is nearby. Ok, so lesson learned for next year, but this year the jack o' lantern carving contest is at our house and we are providing the pumpkins!
Little Howden
Pumpkin vines taking over the sage and venturing into the yard
As if the surplus of pumpkins weren't enough to overwhelm even the most dedicated squash lover, you should see the number of spaghetti squash we have growing!!! My husband and I thought all of the beautiful little yellow heads poking out of our verdant squash leaves were crookneck and we were ready to grill, then the other night I pulled out my gardening journal and looked at my mounds again. Yup, they are all spaghetti squash.
So, if you are reading this: 1) you just won a spaghetti squash or a pumpkin, 2) PLEASE post a link of your favorite spaghetti squash or pumpkin recipe. I have a feeling we will be eating them every way known to man this fall and winter.
Oh, and a little proof that there is life beyond pumpkins and spaghetti squash in our garden:
Yellow zucchini - quarter, cover with olive oil and grill
Russian sage attracting lots of bees makes a gardener happy
One of our few little tomatoes
Oops...that is another spaghetti squash
Ah yes, and another pumpkin playing peek-a-boo amongst the mint and sage
Again, please post your favorite pumpkin and spaghetti squash recipes to help a family in need of variety this fall and winter. I appreciate your kindness and I do advise that you lock your cars. You never know what you might find in your front seat.
Sincerely,
The Octomom of Squash
Spaghetti Squash Alfredo
ReplyDeletePrep Time:15 min Cook Time:30 min
Serves 4
Ingredients
1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
Grape or cherry tomatoes, sliced in 1/2
Directions
Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)
Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!
Here's another, just because. Both of these recpies are delicious, and made often. In this second one, I use ground italian sausage made with either pork, turkey or chicken...and I use mozz and parm instead of cheddar.
ReplyDeleteItalian Spaghetti Squash Bake.
Ingredients:
1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese
Preparation:
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.
Spaghetti squash recipe serves 4 to 6.
Here's another, just because. Both of these recpies are delicious, and made often. In this second one, I use ground italian sausage made with either pork, turkey or chicken...and I use mozz and parm instead of cheddar.
ReplyDeleteItalian Spaghetti Squash Bake.
Ingredients:
1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese
Preparation:
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.
Spaghetti squash recipe serves 4 to 6.