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?