Late Summer Garden

is when we pick the spaghetti squash. Hubby grows it on a trellis and it leaves plenty of room for other veggies in the same box. We had our first one with dinner last night. We also enjoyed some Yukon gold potatoes over the weekend as well. The BEST mashed potatoes ever!

I’m re-sharing, re-deuxing? sharing again, the ridiculously simple way that I  cook spaghetti squash.  Pick, wash, cut in half, scoop out the seeds, put into baking dish,  skin side down, blob of butter in each cavity, sprinkle with ground pepper, pinch of salt. Cover with cling wrap. Cook on high for 15 minutes, then check every minute or so, until done This one was about 2 pounds so it cooked for 18 minutes, using a fork scrap out all off the buttery yumminess inside and EAT.

I wish I could share some with you. I hope you have an opportunity to taste spaghetti squash. There are a lot of recipes  being shared for this thick skinned veggie. I have created some too. But, I still think, hands down, that this is the best way to cook it.

Do you grow spaghetti squash?

Do you have a favorite late summer garden vegetable?

I look forward to seeing what you will be sharing at the Thursday Favorite Things link party this week, maybe a spaghetti squash recipe.