Spring is in the air!

It's been awhile not posting my recipe on my blog although I took photos of my cooking they have been an archive in my phone/desktop album over time. Most times, our phone cam is even handier to use than our digital cam these days. 

I don't know why the supermarket doesn't sell Spaghetti Squash. The top three common ones are Butternut, Kent, Jarrahdale Grey pumpkins. Australians called either pumpkin or squash the same I find, but they called Yellow Squash the summer squash and those top three above are winter pumpkins.

Fortunately, a friend shared one of their Spaghetti Squash through my mum-in-law, and I was able to hold it during winter season before I finally smashed it. It's my second time to cook it after a long time since it's not a common variety of squash in the market as I've said maybe unless you go to some farmers market. I've planted other kind of pumpkins before, but I never tried Spaghetti.

I love veggies and fruits but I'm not totally vegan. I follow my Blood-type diet most times but also find the opportunity to support sustainable farming products that's available out there.

Simple Spaghetti Squash Quick Recipe (refer to captioned images below):

• Medium Size of Spaghetti Squash: cut in half
• Remove the seeds out and maybe plant in your garden or pots.
• Spray with Olive Oil (and a little of bit salt and pepper optional)
• Cook in oven for only 30 minutes or cook.
• Then prepare your choice of meats to pair with it.
• That's it, it's quite sufficient and filling for dinner or lunch, I guess.

Spaghetti Squash, a good pair with Australian free range grass fed beef.

The size of it.

Seeds look awesome and can't wait to be shared and planted :-)

Create a pocket for air before cooking in the oven until it's cooked.

You can tell it's cook without poking inside. Only 30 minutes or under.

Turn it up and ready to scrap with fork gently.

Using fork simply is manageable and easy to separate by showing its stringy look.