The weather is so gorgeously Autumn here and I'm enjoying switching over to meals for cooler weather. Tonight's plan: pork roast ($1.48/lb at Ingles!) with pear preserves I made this summer with pears from my friend Angela's house and rosemary from our herb garden. Also lots of freshly ground pepper. Along with this, spaghetti squash - a new veggie for me. Chris and I went out to eat at The Fox Friday night and I had the most amazing spaghetti squash - very buttery flavor. I'm going to see what I can do with this giant yellow squash. To round out dinner: mixed greens salad with pecans and apples. Here's hoping for a successful 'After' picture this evening.
Yum! Sounds so good!
ReplyDeletemmm, looks great! It looks like that's a spaghetti squash, yes? So yummy and easy! I normally cook in the micro beacuse I don't plan ahead well, but that's all you have to do. Cook and eat--some people add butter, but I like it with just salt.
ReplyDeleteYes, Heather - It's spaghetti squash. I loosely used this recipe:
ReplyDeletehttp://www.foodnetwork.com/recipes/emeril-lagasse/herbed-spaghetti-squash-recipe/index.html
Used chives, basil, and sage from our garden and I did saute it with butter after it cooked. It was yummy, Chris was laughing at me because I was taking pictures of our dinner. ;-)