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Try this with your spaghetti squash

By Penny Stine

I grew a lot of winter squash this year. I'm currently using some as a decoration in my living room.

The big orange one is actually a spaghetti squash. The big green one (that's starting to turn orange) is also a spaghetti squash.  I had a plant in a straw bale that was quite prolific.






I also grew quite a few other kinds of squash, which I've stored in the garage on the shelf with all my canned stuff.  


Boy, do I need a pantry closet or what? 










The other day, I decided to cook one of my spaghetti squashes. So I split it open, scooped out the seeds and baked it.





I roasted the seeds with salt and the tiniest bit of butter. They were delicious. I was quite pleased with the amount of seeds in one squash plant. They were gigantic, too. 


I made some Italian-style sauce and we ate half the squash with that. I still had a ton of squash.

So I googled and found something that sounded good. It called for spinach, but I've still got kale in the garden, so I used that. 


Then I sauteed the kale in my cast iron frying pan. I should have chopped it into small bits first. Oh well, you live and you learn. 

I also put a bit of the cooked spaghetti squash in a muffin pan (that had been not-quite thoroughly sprayed with non-stick stuff). Somewhere along this process, I also fried some bacon. You know it's gonna be good when you add bacon. 

Next, I mixed eggs with the cooked chopped bacon, the not-chopped kale (and realized I should have chopped it finer), and some parmesan and blue cheese. 

Then I baked them (sorry, can't remember at what temp or for how long) until they looked like this: 

This will be a repeater, but next time, I'll chop the kale finer and grease the muffin pan better. 

I had more squash than would fit in the muffin pan, so I just put it in a plastic bag in the freezer. If you've got a great recipe for spaghetti squash, please share it with me!


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