Late Fall Updates and Squash “Hashbrown” Casserole

Fall is almost at it’s close and winter is not shortly behind. Our little garden is mostly dead save a few lingering tufts of spinach and some of our more hearty herbs.

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As we turn our attention away from our garden harvest, Michael turns his focus on to harvests of other kinds…

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Don’t tell him I told you because I don’t want him to get cocky…but he’s a pretty great shot with a bow!

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His hunting gear getting that “earthy aroma…”

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We have a few lingerers from the garden. We got a few more spaghetti squash then we were planning on so we have been trying to get creative. I found a recipe on Pinterest for spaghetti squash “hashbrown” casserole that tasted very similar to Cracker Barrel’s potato version. 

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I halved one large-ish squash and a small one as well and scooped out the seeds.

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Place the halved squash in 1/4 inch of water and place in the microwave for 10-12 minutes

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Scrape out all of those glorious spaghetti squash bits! Mix in 1/2 cup of sour cream, 1/2 cup of cheese, garlic powder, salt and pepper. 

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Bake in an oven set for 350 degrees for 15 minutes until bubbly hot…enjoy! 

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