Granted, it took me a while to master how to halve a spaghetti squash without losing a finger, but I now enjoy a big plate of faux spaghetti (injury free) at least twice a week
during squash season.
Not exact matches
During the colder
seasons, you could try replacing the tomatoes with a variety of roasted root vegetables, like sweet potatoes or parsnips, or roasted
squash.
During harvest
season, when we go to the Farmers Market, we make sure to stock up on pie pumpkins, butternut, red kuri, acorn, and spaghetti
squash.
Butternut
squash is such a classic ingredient
during the autumn
season.
Spaghetti
squash is a winter
squash, meaning it stores well, and is in -
season during the fall and winter.
This Butternut
Squash Baked Mac and Cheese is a must - share
during the holiday
season.
If you're having trouble finding late summer
squash during the winter
season, sub a winter
squash for even more sweetness and flavor.
I first tried this recipe
during the summer so they started out as zucchini brownies but since summer
squash is no longer in
season, I thought I'd substitute grated beets and carrots.
It tastes naturally sweet from the sweet lightning
squash, but adding in the Torani really gives that blast of pumpkin spice flavor that we're so used to
during the fall
season.
I'm normally not that creative with my meals
during the week and resort to chopping up any type of
squash that I bought, covering it with a little coconut oil spray and some
seasonings (either my uncle's variety or thyme) and throwing it in the oven at 350F - 400F for about 20 minutes.
That gesture blossomed into a half - acre garden that now, five years later, generates more than 2,500 pounds of produce — cucumbers, tomatoes, beans,
squash, and eggplant, to name a few of the 12 varieties of vegetables — and feeds more than 1,100 people a month
during the six - month growing
season.