Summer Veggie Delight

What do you do when the garden is “squashing” you nearly to death?

Mix it up!

Summer veggie delight

This simple garden delight consisted of half a baked spaghetti squash, half an onion – chopped, 2 sliced and quartered zuchinni, and 3 tomatoes sliced into thin wedges, all cooked lightly in a bit of olive oil. And yes, I did take a bite before I took the picture. Had to make sure it was yummy!

First step is to bake the spaghetti squash at 350 for about an hour or until done.

Let it cool a bit, then cut in half lengthwise and scoop out the seeds. My chickens LOVE these squash seeds! And I love free chicken feed!

Now take a fork and rake it through the meat of the squash so it separates into those wonderful “noodles” that also go so well with all kinds of spaghetti sauces. For this recipe, I only used half of the spaghetti squash and put the other half into the refrigerator for another day.

Wash and slice the zucchini, then cut the slices in quarters.

Chop the onion. This one was quite strong so I only used half of it. If you have a mild sweet onion, like a red, I’d probably use all, or nearly all, of it.

Heat about 1 Tblsp of olive oil in a large skillet over medium high heat.

Add the onion and saute until nearly clear. Meanwhile, cut the tomatoes into thin wedges.

Add the zucchini to the onion and cook, stirring frequently for 1 minute.

Add the spaghetti squash and tomato wedges.

Cover, turn off the heat, set the table, and serve.

This was prepared on an electric stove that maintains heat for a while. If you’re using a gas stove, you might want to leave it on as low as possible while you set the table. The idea is just to make sure the tomato wedges and spaghetti squash are heated through, but not overcooked and mushy.




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