Doesn't have the ring to it like "homegrown tomatoes", does it? But this is probably the week where I'll enjoy the last of the homegrown tomatoes and move on to more durable storage things, like squash.
I did not end up with a lot of winter squash from my garden this year. However, a coworker started leaving bags of produce at my desk, by my car, everywhere, and among them was an abundance of winter squash. Mostly butternut and acorn, which are delectable and good keepers. I have probably over fifty pounds of edible squash flesh in my pantry and I am grateful.
I did manage, however, to produce a few spaghetti squash. This was my first year growing them, and considering the other varieties I planted didn't justify their space in the garden, I am impressed at the productivity of the spaghetti variety.
I must take issue with the name thing. While, when cooked, they do produce strands of flesh that may resemble a pasta product, the flavor is much more sublime than noodles, which are really just an excuse to pour on the sauce. I would never overwhelm the delicate flavor of spaghetti squash with a heavy pasta sauce. A little butter and salt and pepper, maybe garlic will do just fine, thank you.
They are really easy to cook too. The hardest part is cutting one in half, which I may have to resort to a kitchen size chain saw for. Once it is cut, by whatever means, scoop out the seeds, then spread a little butter or olive oil over the halves, put some water in the bottom of the pan, and bake at 375 for about an hour. Then take a fork and tease out the strands of cooked squash. Season as desired. That's it. We had them with boneless pork chops and rotini tonight (just because Mr. Attitude will eat more of anything when it is served with pasta!)