You can tell it’s autumn when I start posting lots of recipes about squash. Unfortunately a lot of the summer vegetables are no longer ripe, but on the plus side, that gives me good motivation to experiment with fall vegetables.
This was the first time I’ve ever eaten spaghetti squash raw. It was a little different that cooked, but still yummy. I extracted it from the squash using the traditional fork scraping method. It didn’t come off in the same easy strings as I’m used to with cooked, but instead came off in chunks with some strands.
I mixed it with tomatoes, onions and dill and it was really good. Crunchy and filling. A nice autumn alternative to a salad. I give it a 4/5 happy monkeys. I’m already looking forward to making it again.
I was really bummed when I found glass shards in the first batch I made and had to throw it all out. No idea how they had gotten in there. And this was only a few days after finding metal pieces that looked like staple bits in a smoothie that Matt made. I wonder if we should be worried…
No matter, I made a second batch and it was delicious. Probably would be even better with tumeric, but you know how I feel about that!
Half a spaghetti squash, scraped out with a fork
White onion, diced small
Handful of dill, chopped
Juice of half a lemon
Sea salt and kelp flakes to taste
Mix all ingredients together and enjoy!