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
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.
Skyscan Forecast Saturday, September 10, 2016 Richard Garuckas
Today: Mostly Sunny. Cooler and pleasant. High 73. NW @ 10-15.
Tonight: Mostly Clear. Chilly. Low 47. Light and variable wind.
Sunday: Mostly Sunny. High 77. SSW @ 5-10.
Sunday Night: Mostly Clear. Low 54.
Monday: Mix of sun and clouds. Warmer. High 82.
Tuesday: Partly Sunny. Chance of showers and thunderstorms. High 75.
Wednesday: Mix of sun and clouds. High 72.