Spaghetti Squash

Rolling thunder woke me up this morning. Heavy rain and dark cloudy skies put me back to sleep. Cracking lightning and more booming thunder woke me up again and I luxuriated under covers, cozily counting seconds between flash and crash. By the time I got up and had breakfast and started the laundry the storm was over.

I love living in the valley. Storms are one of my favorite things and we have some wonderful thunderstorms.

Ingrid helped us with barn clean up today. A hose leaked in one section and we had to dig out a very mucky area. Waterlogged sawdust, straw and manure is very heavy. I am thankful for such great exercise.

All that exercise makes farm food taste absolutely delicious. We had sandwiches with sauteed veggies for a late lunch. Supper came around before you know it. I roasted some of the first spaghetti squash. Mmmmm.

I love spaghetti squash.

So simple. Later on in the season we will top it with fresh marinara from garden tomatoes. Maybe some curried vegetables. But for now, I want my spaghetti squash pure and unadulterated. Cut in half, scrape out the seeds. Place cut side down on cookie sheet. Roast at 350-400 degrees until the shell is soft. Scoop out tender strands, dollop with butter and a little sea salt. Yum. The green beans and the zucchini and yellow squash with herbs were good, but the star of my dinner plate tonight was the first spaghetti squash. I hope you know someone growing some who will share.

PS the little chicks and the guinea keets were moved from the breakfast room to the barn. I won't miss them. Very much. It is almost time to order turkey poults. Hope to find another little pig or two.