The spaghetti squash were particularly fun to harvest. We plant our squash in black plastic because the plastic heats the soil to allow for earlier planting and keeps weeds down. The plants grow out of holes we poke in the plastic but, because spaghetti squash make big rambling vines, most of the fruits form in the paths between the plastic.
Finding the squash that lurks beneath the carrot fronds is like hunting for Easter eggs.
|Laid by dinosaurs.|
If you'd like to make sauerkraut but aren't sure how to go about it, this website has an excellent tutorial.
If you'd like to make Dinosaur Egg Burritos, do this:
Spaghetti Squash Burritos
The quantities of seasonings (salt, cumin, garlic, cayenne) in this recipe are approximate because the size of a spaghetti squash can vary widely. My squash was on the big end of medium. Taste as you go and use the amount of seasoning that suits your taste buds.
For the filling:
- One Spaghetti Squash
- Two teaspoons butter
- Two medium or one large Tomato, diced
- One or more sweet or hot Peppers, diced (optional)
- One teaspoon salt
- One teaspoon garlic powder
- One teaspoon cumin seeds
- 1/2 teaspoon cayenne pepper
- 1/2 cup Sour Cream
- One can Pinto Beans, drained and rinsed
- Flour or Corn Tortillas
- Diced fresh tomato
- Sliced scallions
Halve the spaghetti squash, scoop out the seeds, and bake in a 350 degree oven until it is very soft, about one hour.
When the squash is cooked and cool enough to touch, scoop the flesh into a large bowl. Add chopped tomato and pepper (if using) as well as salt, garlic. cumin seeds, and cayenne.
Melt butter in a large saute pan over medium heat. When the butter is melted, add the seasoned spaghetti squash. Cook, stirring frequently, until the tomato and pepper is just tender, 5 to 10 minutes.
Turn the heat to low and add the sour cream and pinto beans. Stir until the beans and sour cream are well mixed with the spaghetti squash and everything is heated through.
Serve with tortillas and fresh tomatoes and scallions.