> Joan's Spaghetti Squash Delight
This looks awesome! I've forwarded it to one of my brothers who's a
world-class cook but somehow fails to think there's anything much you
can do
with a ripe spaghetti squash!
BTW, I said "ripe" above for a reason: If you ever grow these or you go
to u-pick
farms, do yourself a favor and pick a few when they're almost full size
but still
greenish-white, and stick 'em with a knife or fork and microwave them
whole,
with a dish under 'em to catch all the juice. They taste almost exactly
like the
best sweet white corn imaginable, right at the milk stage. They're so good
I don't always even butter 'em. Discovered this trick at the end of
last season
when I had to harvest some before the first hard freeze got 'em.
Rain
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