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.
As we turn our attention away from our garden harvest, Michael turns his focus on to harvests of other kinds…
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!
His hunting gear getting that “earthy aroma…”
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.
I halved one large-ish squash and a small one as well and scooped out the seeds.
Place the halved squash in 1/4 inch of water and place in the microwave for 10-12 minutes
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.
Bake in an oven set for 350 degrees for 15 minutes until bubbly hot…enjoy!