Now that it's Fall, there is little left in my summer garden. But although the summer vegetable season has ended, I still do have a few fall foods growing. I've got a few green bell peppers still kicking around, and my brothers and parents still have Swiss Chard, broccoli, eggplant, and pumpkin.
Today's recipe focuses on another one of my fall vegetables: spaghetti squash. They have been coming out great for me! In fact, on one plant, I've already harvested about 5 squash (not all at once), and there are still a few more growing.
Click the title of this post or the "read more" link to see an easy recipe that you can use with this great fall vegetable.
I know, I know. In my last post I was bragging about the fact that I haven't been sick since I started eating real foods, and even worried that I might be jinxing myself. Turns out....I was! I blame it on the extreme cold and wind that I was standing in for half the day yesterday at our school's cross country meet. Not fun. It looks like my Thanksgiving weekend will be spent recuperating with lots of fluids and rest. Oh well.
In any case, it seems like a good time to highlight a vegetable that has a high concentration of cartenoid antioxidants and Vitamin C. For more on the health benefits of winter squash, visit HERE.
Spaghetti Squash, which of course is named after the fact that it comes out in long stringy flesh that resembles spaghetti, is very versatile and can be used in either sweet or savoury dishes. It is also a great substitute for pasta...especially spaghetti (of course).
It's easy to prepare and tastes great topped with sauce and cheese, or olive oil and fresh herbs. This recipe bakes the spaghetti squash first and then tops it with garlic butter and fresh parsley. As an option you can top it with freshly grated Parmesan cheese.
Roasted Spaghetti Squash with Garlic Butter and Parsley