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Unfortunately no meat and no smoke here 
but wanted to post this because it was the first meal where every single thing was harvested that day out of the garden (with the obvious exception of the olive oil, salt and pepper). And 100& organic to boot 
My spaghetti squash was ready a LOT sooner than I had anticipated and since the plant is just about done with (damned vine borers) I figured I would have a plate of "spaghetti" for dinner.
So I picked the squash, some tomatoes, a few bell peppers, one of my odd colored jalapenos and some baby eggplant. I love that you can pick so many things at any stage and use them.
Not pictured was some garlic and a few onions I pulled up but hadn't cleaned yet.
Cut the squash in half and placed face down in a pan with 1 1/2 cups water and into the oven @ 350 for 40 minutes, scooped out the seeds then used a fork to pull out the "spaghetti"
Some fruits and veggies are so amazing.
While the squash was cooling enough to handle I sauteed everything else, added some fresh basil from, you guessed it, the garden
and then threw it onto a plate and topped with some black pepper.
Definitely not winning any awards for plate presentation on that one but it tasted really good.
The spaghetti was slightly harder than real spaghetti but not crunchy like some claim it is. You have to cook it long enough to soften it, and had a nice light nutty flavor and a slight sweetness to it.
First time I had bothered to grow spaghetti squash but it will have a permanent home in the garden from now on.
but wanted to post this because it was the first meal where every single thing was harvested that day out of the garden (with the obvious exception of the olive oil, salt and pepper). And 100& organic to boot My spaghetti squash was ready a LOT sooner than I had anticipated and since the plant is just about done with (damned vine borers) I figured I would have a plate of "spaghetti" for dinner.
So I picked the squash, some tomatoes, a few bell peppers, one of my odd colored jalapenos and some baby eggplant. I love that you can pick so many things at any stage and use them.
Not pictured was some garlic and a few onions I pulled up but hadn't cleaned yet.
Cut the squash in half and placed face down in a pan with 1 1/2 cups water and into the oven @ 350 for 40 minutes, scooped out the seeds then used a fork to pull out the "spaghetti"
Some fruits and veggies are so amazing.
While the squash was cooling enough to handle I sauteed everything else, added some fresh basil from, you guessed it, the garden
and then threw it onto a plate and topped with some black pepper.Definitely not winning any awards for plate presentation on that one but it tasted really good.
The spaghetti was slightly harder than real spaghetti but not crunchy like some claim it is. You have to cook it long enough to soften it, and had a nice light nutty flavor and a slight sweetness to it.
First time I had bothered to grow spaghetti squash but it will have a permanent home in the garden from now on.
. 
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