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Sep 19

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.

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My squash fresh from the oven. Beautiful!

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

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Steamed zucchini.

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

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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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