Spaghetti squash yum!

A couple of weeks ago I picked up a spaghetti squash from the co-op, and finally got around to baking it last night. Spaghetti squash is so simple to prepare – I slice in half, scrape out the seeds (I keep finding strays on the floor…) and bake on a cookie sheet or stoneware bar pan rind side up at 375F. I let it cook for maybe 30-40 minutes, checking near the end if the meat was cooked through. I let it cool on the stovetop for a few minutes until it was cool enough to handle with ease. Then came the fun part of scraping out the flesh. I think Kyri is still a little young for certain jobs but I think she’ll enjoy this one soon enough. I use a fork to scrape the flesh out into strands. Like its namesake, its kind of like a pile of spaghettti noodles, so I usually make a topping that would work for either. I had cooked pre-soaked black beans all day in the crockpot, and I prepared these with diced tomatoes and another sweet pepper from the coworker’s garden. I steamed a giant zucchini from Farmer Rudy and this was piled on top. Combined with skillet cornbread, and a side salad with fresh salad mix and tomato (again from the coworker’s garden) and a cuke (from Farner Rudy) and we were close to bursting after dinner. It was a deeply satisfying meal. I really enjoy doing a tally in my head of how much of a meal is local (traveled less than 150 miles). Not every meal is, but its certainly motivating to try. This meal was at least half local.

My squash fresh from the oven. Beautiful!

Spaghetti-like threads after scraping the flesh out with a fork.

Steamed zucchini.

The final product. A very filling, satisfying meal, and lots for leftovers.

Cast-iron skillet cornbread. I’ve decided that there just isn’t a better way than this to make cornbread. I’ll never go back to a regular pan for cornbread!

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