Homegrown spaghetti squash still serves fresh garden goodness | In The Bush

With four months behind us since harvesting the garden, our fresh homegrown supplies have dwindled as any remaining unprocessed pumpkins melt into unfortunate puddles and even carrots and beets wither in our inadequate storage area. Still on the menu: spaghetti squash!

These small, vibrant-yellow squashes keep well into February. One large or two small ones provide a nice lunch for two, keeping the freshness of home-harvested food on the table long after most other unprocessed garden foods have been eaten, fed to the horses, or recycled in the compost drum.

Julie and Miki Collins have written three books. They live at Lake Minchumina.

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