Garden Update: first it was the broccoli, then the greens, now we’re awash in spaghetti squash. The vine took over the 4’x10’ bed then tried to crawl across the aisle and up the bean trellis. A few weeks ago I noticed that the vine had withered and died and I decided that even though they were still a little under-ripe it was time to bring them inside. I had 8 of them lined up along our kitchen counter.
I think we may hand a few out at Halloween. Here kid, have a giant under-ripe squash. Boo!
Or maybe we’ll hand out kale. The kale I planted in the spring never bolted, it’s still growing and producing. A few weeks ago, I thinned out a few plants but I still have three. They’re taller than I am. I tied their stalks loosely to stakes so they won’t blow over. I expect them to walk into the house and curl up next to the fire any day now.
Hey kid, would you like a Reese’s peanut butter cup or… a stalk of kale?
Anyway, what are you awash in this fall? Are you planning to grow anything over the winter?
Here’s one of my favorite spaghetti squash recipes. It’s kind of like lasagna only without noodles and with squash so really nothing like lasagna. Forget I said that. Of course, it’s gluten-free. I made a Josie a special dairy-free section without the cheese.
Recipe: Spaghetti Squash Gratin with Tomato Sauce
- 1 2 lb spaghetti squash
- 1 lb ground buffalo (or beef)
- 1 tsp olive oil
- 2 minced garlic cloves
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp crushed red pepper
- 2 28oz cans whole tomatoes drained and chopped
- 3 oregano sprigs
- 3 thyme springs
- 1/2 c grated Parmesan
- 2 tsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 1 15oz carton ricotta
- Preheat oven to 400.
- Pierce squash with a fork and place it on a baking sheet. Bake for at least an hour or until tender. Cool. Cut squash in half lengthwise. Throw away the seeds and use a fork to remove spaghetti-like strands to measure 4 cups.
- Brown ground buffalo (or beef) in a frying pan.
- Heat olive oil in a large sauce pan over medium heat. Add garlic and cook for 2 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano and thyme sprigs. Bring to a boil. Reduce heat and simmer for 20 minutes. Discard oregano and thyme sprigs. Mix in browned buffalo, Parmesan, and remaining salt, pepper, oregano and thyme.
- Layer squash, tomato and buffalo mixture, and ricotta cheese in a 9×13 baking dish. Bake at 400 for 50 minutes.