I'm squeezing in some late October activities to enjoy to make the last bits of autumn all that more cozier. A good portion of the once vividly colored leaves have come off the trees both from the wind and all the rainy days we've been having here in Syracuse. I swear, it's rained here more during the autumn than it did all spring and summer. The grass hasn't looked this lush all year. Gregory and I carved pumpkins a couple nights ago (pictured above). I had completely forgotten just how hard it was (and how much strength was required) to carve a pumpkin-we both hadn't carved pumpkins in years! Can you guess which one is mine? (the simple happy one).
I also cooked up some spaghetti squash this week Italian style with some marinara sauce and feta cheese. I cooked this squash for the first time last year and loved how reminiscent it is of real spaghetti and how tasty it was baked in the oven. To bake: Cut 1 medium sized spaghetti squash lengthwise. Scoop out the seeds and set aside. Heat oven @ 375 degrees Fahrenheit. Brush both halves of squash with extra virgin olive oil and sprinkle with salt and pepper. Place both halves cut side down on a greased cookie sheet. Bake for 1 hour. When squash is cool scoop out with fork. Saute in a large pan on the stove with a little more extra virgin olive oil. Voila! Top with marinara sauce, pesto, spices, the possibilities are endless!
All those squash seeds were to put to good use too! I baked them @ 350 degrees Fahrenheit for 5 minutes and sprinkled them with some creole cajun seasoning (you could also use salt and pepper or any other spice). Flip and stir them around. Then pop them back in for another 5 minutes or until they're lightly browned. Enjoy!
Happy cooking!
-Caroline
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