Try this with your spaghetti squash
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!