Early this summer, a lovely vine emerged from beneath our mailbox beside the road. It was a melon or squash of some type, and I assumed a squirrel had buried one of the seeds I regularly discard from melons or squash. The squirrels love them, but they bury a few and one of the rodents buried his seed at the edge of the road.
The vine exploded in size and finally a fruit appeared. Then another. They were light green, so I assumed we would have a couple of bonus honeydew melons. But then the vegetable/fruit or whatever it was took on more of a golden color and became oblong.
It wasn’t a melon at all. I surmised it was actually a spaghetti squash, which was amazing. Thinking back, I had only had one spaghetti squash the previous year. Nancy is not crazy about them because they are stringy, but I love them.
When we picked the two squash, I cut one in half, and it was indeed a spaghetti squash. I decided to cook it like I would an acorn squash.
So, if you ever have a squirrel bury a spaghetti squash seed beneath your mailbox and you get a couple squash, here’s a good recipe.
Spilt the squash in half lengthwise, remove the seeds and toss them in the back yard for next year’s crop.
Turn the two squash halves upside down on a baking tin, poke a couple slits in the bottoms and bake for 30 minutes at 350.
Take the squash out of the oven, flip them upright and put 1 T of butter in each cavity, then 1 T of pure maple syrup
Put the squash back in the oven for 10 minutes and you’re ready to eat some squirrelly squash
Squirrely Squash
1 Spaghetti squash
2 T butter
2 T maple syrup