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Spaghetti squash is a lovely reminder of the garden

By Penny Stine

I grew these interesting spaghetti squash last year. They started out green, and I used the first couple while they were still green. I still had about five when winter started, but by then, they were turning this pretty shade of orange.

I was down to my last two and decided to use one over the weekend.
Yes, they look like pumpkins, but they're stringy like spaghetti squash. The orange shell is also hard as a rock and the only way I can cut it with a knife is to microwave it first.
I meant to take photos of every stage, but stuck the one I was planning on eating in the microwave before I took a photo, so I took a picture of this one instead. It's been hanging out on my canning shelf in the garage for several months.



I had to microwave the squash for nine minutes before I could cut it with a knife. It still wasn't cooked all the way through, but I halved it and scooped out all the guts and seeds.
To cook it, I put a little water in a 10 X 15 pan, then put the halves cut-side down on the pan and baked it for another 45 minutes.




Meanwhile, I sauteed onions, garlic and yellow peppers. Then I decided I wanted more color, so I added chopped kale and a shredded carrot, along with some scrimps.















I scooped out about three cups of cooked spaghetti squash (it was less than an entire half), added those to the shrimp and veggies and stir until it was all mixed nicely. Then I added maybe a half cup of pesto (or maybe a third cup) and a couple glugs of heavy cream and stirred it all again.
It was very tasty.
I scooped out the rest of the squash, put it in a freezer bag and stored it for next time.
I saved the seeds to roast them, but I'm going to plant one just to see if the seed is still viable after being microwaved for nine minutes. Inquiring minds want to know!


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