Spaghetti Squash, by Lisa

Mama mia!!

Mmmm…spaghetti sauce, Lighthouse Farm 100% grass-fed ground beef or lamb and spaghetti squash noodles. We love to eat this dish. It is an easy gluten-free meal to prepare. We’re busy around here, so I like delicious, easy meals. Occasionally, we substitute for spaghetti pasta with spaghetti squash. It adds a new twist to a favorite dish of ours. If we have any left-over’s, the next evening’s meal will consist of chili made from the spaghetti sauce and squash. I just add tomato sauce, chili powder, garlic and salt.

Our spaghetti squash has been harvested and put away for the year. We let it cure a bit before moving it to our root cellar. I prefer to grow spaghetti squash and Hubbard for their long-storing capacity. We actually had a few spaghetti squash leftover from last year. The rinds on these are pretty tough after curing which is why they last so long. The only drawback of these rinds is the longer they’re in the root cellar the greater the chance that I might need an ax to break those babies open.

My ingredients are simple:

• 2 pounds Lighthouse Farm 100% grass fed ground beef or ground lamb (we’re meat eaters)

• Tomato sauce

• Sautéed onions

• Oregano

• Real salt

• Garlic or garlic powder (whatever happens to be available)

• Sometimes, I’ll add finely chopped beet green tops or kale or dandelion greens or nettle to boost nutrition.

 

I cut up the spaghetti squash in chunks, remove the seeds, place it in boiling water about 30 minutes, scrape off the squash meat, feed the rinds to the pigs, add a little salt and either olive oil or butter and serve.