Look what we're bringing in!

We got home from vacation last week. Yesterday, Precious and I picked twenty ripe tomatoes, that didn't include the ten green ones that I had bagged with apples to ripen before we left. And that's not to mention all of the yellow squash, spaghetti squash, acorn squash and green beans we've been getting. My CSA is my garden this year, and it's wonderful.

Time to can some spaghetti sauce!

The mystery squash demystified

I mentioned a huge, volunteer squash right in the middle of the garden. I went to check on it and noticed a 10-inch long squash growing on the ground. Thinking it was already too large to enjoy, I picked it.

I took it inside and sliced it open. It looked a little like it had long strands, but I wasn't sure. I baked it for an hour. After an hour, it wasn't quite tender, so I put it in for another thirty minutes. Finally, we were able to eat it. As I scooped the flesh out, I realized that my suspicion was correct. We have a volunteer spaghetti squash! And even though it was a little immature, it was still delicious tossed with butter, salt and pepper.

I'll let the other one that's started on the plant fully mature before we pick it. We absolutely love to make spaghetti with spaghetti squash, so this discovery is pretty exciting!