Gold.

21 Sep

Dave and I have discovered gold. Gold in the form of lovely seasonal produce — spaghetti squash. We’re obsessed.

We go through a couple a week so we went to our local produce market place last weekend to stock up. We bought six spaghetti squashes. And then yesterday I bought a couple more at Aldi. (For only 43 cents a pound!) We’re like squirrels, stockpiling for winter.

We’re on a kick where we don’t incorporate carbs into our evening meals. Hello, spaghetti squash and its perfect base for pretty much anything. Spaghetti squash lasagna. Spaghetti squash with marinara, ground turkey, and cheese. Spaghetti squash with leftover barbecue from the confirmation family night. On the menu this weekend: chicken bacon ranch spaghetti squash casserole.  Maybe sometime we’ll try spaghetti squash pizza crust or spaghetti squash hash browns.

Here’s the other piece that makes me love spaghetti squash so much more: it’s SO easy to cook in the Instant Pot. If I had to roast the squash in the oven, I probably would not be such an exuberant fan. (Roasting for nearly an hour, probably chopping a finger trying to cut it in half beforehand, blood, etc. no thanks.) Enter the Instant Pot. Poke a few holes in the squash. Put it in the Instant Pot (raised up from the bottom; I use a little metal trivet thing) with a bit of water. It’s done in 30 minutes (15 – 18 minutes at actual pressure, depending on the size of the squash) and I still have all of my fingers.

Spaghetti squash can do no wrong in our books. We’ve already determined that next year the garden will have dedicated space for this fall/winter veggie.

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One Response to “Gold.”

  1. Kari Reilly September 22, 2018 at 8:45 pm #

    Yum!!! Thanks for the recipe!😊

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