This time, I had a local squash from the last farmer's market of the season and after baking in a pan with some water for 45 minutes, topped it with thawed pesto from my freezer stock, chopped pine nuts and parm. Yummy!
October 20, 2010
I will never
Ok, never say never...but YJDKIY doesn't plan on baking any spaghetti squashes again soon. The first one was an exploding disaster of glass. The second, while tastier, resulted in a forearm oven burn the size of a golf ball (in fact, it looks like my arm got pelleted with a golf ball!).
This time, I had a local squash from the last farmer's market of the season and after baking in a pan with some water for 45 minutes, topped it with thawed pesto from my freezer stock, chopped pine nuts and parm. Yummy!
This time, I had a local squash from the last farmer's market of the season and after baking in a pan with some water for 45 minutes, topped it with thawed pesto from my freezer stock, chopped pine nuts and parm. Yummy!
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