Spaghetti Time

It's spaghetti time - spaghetti squash! I started harvesting the spaghetti squash this week. I think I planted it too early, since it's typically a fall crop. That may explain why I am feeding more squash beetles than not - they are decimating the foliage.

Thankfully, spaghetti squash is so forgiving I think the plants will survive.

It's relatively easy to grow - all you need is full sun, average soil, seeds and water. It does spread out, so leave plenty of room. I planted it way too close to the acorn squash and cucumbers. And next year I will plant marigolds around it. They supposedly ward off the beetles. Another way to keep the beetles at bay is to use row covers. I'd heard two of the vendors at the Farmer's Market talking about that once, and I'm guessing that squash beetles might be a real problem around here. They all swore by row covers so next year I might investigate that. The photo showing my vegetable garden shows my watermelons (Moon & Stars) close to the camera, then the fruit bed (cantaloupe, strawberries), and then my squash and some pepper plants.

I planted "Hasta la Pasta", which is supposed to be high in Vitamin A. It's super sweet and the fruit are just the right size for us. John isn't crazy about it, so I get to eat as much as I want. Last night I made a salad from spaghetti squash, tomatoes and cucumbers. With just a little Italian dressing, it was wonderful. Earlier in the week I made a spaghetti squash "pasta" bake. Here's the recipe. Enjoy!

Jeanne's Vegetable "Pasta" Bake

You will need:
1 spaghetti squash
1/2 an onion
1 clove garlic
1 cup ricotta cheese
Slice mozzarella cheese
1 jar of your favorite spaghetti sauce
Fresh basil and oregano leaves to taste (or use a dash of dried herbs)

Preheat the oven to 350 degrees. Cut the spaghetti squash in half and scoop out the seeds. Place the cut sides down on a Pyrex glass baking dish and fill the dish with water about an inch deep. Bake for about 30-60 minutes or until the squash is tender. Remove and let cool.

While the spaghetti squash is cooking, slice up the onion and the garlic and sautee gently in olive oil or butter. Set aside.

When the squash is cool, scoop out the insides into a bowl and separate the spaghetti 'strands' with a fork. Mix in the ricotta cheese, basil, oregano, onion, garlic, and spaghetti sauce, and mix well until it's all blended. Pour it into a casserole dish and top with mozzarella. Bake at 350 for 20-30 minutes. Remove it when the cheese is melted and before it gets brown. Enjoy!

Wildlife sighting! While I was waiting for the photos to upload, John took Shadow and Pierre outside to play, so I joined them. I usually pull a few weeds while we play ball with the pets. As I stood in the perennial garden, I heard rustling in the butterfly garden near the salvia. We do have a baby bunny living there, and I thought it was the bunny...nope, a huge box turtle, with a beautiful painted shell! We waited and watched until he or she made it safely back through the butterfly garden and into the woods. I love turtles. No matter how many times I spot one in the garden, it's an event!