Well the hot days are surely gone, but you may still have a lot of warm weather produce to save. I pulled many tomatoes and green beans after a frost this weekend and took that opportunity to stock my freezer.
Have you tried spaghetti squash? Fall feels like it’s officially arrived (There was frost this morning, after near 90’s a few days ago!) so though you may still be dealing with ripening tomatoes and peppers, you may be ready to think about the cold weather crops like winter squash.
Though most winter squash are relatively interchangeable, spaghetti squash is the exception. The flesh is mild and nutty, with a texture like a slightly crunchy spaghetti, hence the name.
With only 42 calories per cup and only 10 grams of carbohydrate you can see how this has become a popular substitute for pasta. The texture is not the same as spaghetti (you will not trick anyone if you serve this), but it’s mild taste is great, pairs well with all types of cuisines and makes a great base, much like pasta. Check out the spaghetti sauce entry on the tutorials page for more information!