There is no better reason to garden than my supper this evening.

Spaghetti squash, just off the vine.
24 small yellow pear tomatoes, halved. (A fraction of what I picked today.)
three cloves of garlic (dug out of hydrator from spring harvest)
bell pepper (Picked this afternoon.)
salt and pepper to taste (Grocery store)


Cook squash in 375 degree oven for an hour.

While the squash is cooking is a good time to clean out your fridge, or sort the garlic to pull out your starts for the garden…or sit down with a glass of wine and finally read the paper…


When you have ten minutes left on the squash:

Saute garlic in oils of your choice. (I use Texas-grown olive oil from the farmer’s market.)

Add bell pepper and chopped tomatoes. (I used the yellow pear tomatoes because I have a bazillion of them — yes, I am bragging!)

Saute until tomatoes begin to collapse.

Top with chopped fresh basil, salt and pepper to taste.


Oh, and for dessert?



2 comments / Add your comment below

  1. Wow, Julie! You’re doing the local eating thing right along with me, eh? Thanks for sharing the recipe. Next time I plant spaghetti squash, I’ll know what to do with it!

  2. I love shopping my garden! And yes, you have inspired me to eat as locally as possible. Fortunately the garden is doing well despite the drought, and the farmer’s markets are growing just the right things to fill in where my garden lacks.

    Today’s plan: plant the blueberries!

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