Daddy planted his spaghetti squash and acorn squash too close so he got a strange product, I call spaghettacorn squash. I'm careful about mixing grains and seeds, but I looked at this as sort of a hybrid like tame olive and wild olive . . . A few years ago we inadvertently got zucchiloupe and that never made it to the table, but this, I thought I'd use in place of pasta for a cold summer salad.
Whether it's a pound of pasta cooked or a squash baked and cubed, this is a wonderful refreshing dish.
1 medium Squash baked and cubed
3 medium Tomatoes diced
1 small Zucchini sliced
Basil, lots of basil
Salt & Pepper
Balsamic vinegar & Olive oil dressing.
Also delicious without the dressing.
No comments:
Post a Comment