Spaghetti Squash with Garden Vegetables
1 three-pound spaghetti squash
¾ c. grated parmesan cheese
2 t. olive oil
1 c. carrot, thinly sliced
1 small zucchini, cut into thin strips
4 ozs. fresh mushrooms, sliced
1 small green pepper, cut into strips
1 medium sweet onion, cut into thin wedges
Fresh basil leaves chopped
3 cloves garlic, chopped
Oregano to taste
Salt to taste
Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a Dutch oven. Add about 2 inches of water. Bring to a boil, cover, reduce heat and simmer 20 to 25 minutes or until tender. Drain. Using a fork, remove the spaghetti-like strands from the squash. You can incorporate the rest of the squash (we did) or save it for future use. Combine the squash and grated parmesan. Set aside and keep warm.
Add olive oil to a large skillet. Place over medium heat until hot. Add carrot, garlic and onion. Saute for a few minutes and add the remaining vegetables. Cook until tender.
To serve, place spaghetti squash on plate and top with vegetable mixture.
If you have a bumper crop of pickling cucumbers, here's a recipe for refrigerator Bread and Butter Pickles. They are great with summer sandwiches.
Bread and Butter Pickles
5&½ c. pickling cucumbers, thinly sliced (about 1½ lbs.)
1&½ T. kosher salt
1 c. onion, thinly sliced
1 c. sugar, or sugar substitute (1/4 t. pure stevia)
1 c. white vinegar
½ c. cider vinegar
¼ c. brown sugar
1&½ t. mustard seeds
½ t. celery seeds
⅛ tsp turmeric
Combine sliced cucumbers and salt in a large bowl. Cover and chill for 1&½ hours. Drain; rinse cucumbers under cold water and drain again. Return to large bowl and add sliced onion.
Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture. Let stand at room temperature for one hour. Cover and refrigerate for 24 hours. Store in airtight container up to 2 weeks. Makes about 4 cups