Fall is in the air.
The days are getting shorter…
The nights are crisp (by Nashville standards, anyway)…
The first winter squash appeared in our CSA…
Yep, it’s fall all right. And I can’t say that I’m sad about it, either. We’ve had an incredibly hot summer here, and I’m looking forward to the relief of the cool fall nights. I know I’ll probably be grumbling about the lack of daylight in a month or so, and then complaining about how cold it is the month after that… but right now, I’m resigned to the fact that fall is here and I’m ok with that.
That first winter squash was a spaghetti squash, quite possibly the cutest little spaghetti squash I’ve ever seen. Spaghetti squash is one of those things… it may sound like a silly name, but once you actually take one apart it makes complete sense, because it looks exactly like spaghetti. Spaghetti squash may just be the most logically named vegetable out there. Not to mention that when tossed with fresh tomatoes, basil, and oregano, it makes a darn good replacement for spaghetti. It’s like faux-pasta. The Parmesan doesn’t hurt, either.
Makes 2 servings or 4 side servings. Recipe from Epicurious.
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