Lavon and Miss NiNi discuss fall vegetables and specifically squash.

SPAGHETTI SQUASH SUMMER MEDLEY

Recipe from Emily Paulsen, Brun Ko Farm

1 spaghetti squash
3 cloves garlic
3 T. butter
¼ cup Parmesan Cheese
Veggies of your choice such as tomatoes, green peppers, cucumbers
Olive oil

Cook spaghetti squash. * Allow to cool; use a fork to tease squash apart into spaghetti-like strands.

Chop veggies into bite size pieces. Crush garlic and sauté in butter. When garlic becomes soft, add veggies; sauté just until tender. Cool. Toss with squash and cheese. Drizzle with olive oil. Serve warm or cold.

*Microwave: Pierce skin in several places with a fork or sharp knife. Microwave on high for about 12 minutes. Let stand for 5 minutes. Cut open carefully. It may still be steaming. Remove seeds and pulp.

*Bake: Heat oven to 375 degrees. Cut squash in half. Remove seeds and pulp. Place cut side down in a pan containing a small amount of water. Bake until tender, about 45 minutes.

*Slow cooker: Put in slow cooker with 1 cup of water. Cook 8 hours on low. Cut open. Remove seeds and pulp.

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