Have spent the past week cooking and freezing pumpkins.
I just halve, seed, cook until soft, peel, cube, and freeze.
These are what thickens hubby's chocolate protein smoothies,
so I am thankful for the full freezer.
I am excited for the number that the garden produced this year
before the cut worm and squash bugs took over.
There are a couple more pumpkins left and then it is on to piles of Spaghetti Squash.
There is another squash in the garden, but I am not sure yet what it is.
I have read that you can freeze it too.
Do you have any experience with Frozen Spaghetti Squash?
Feel free to share.
This week's menu:
Sunday: Grilled Chicken and Tossed Salad
Monday: Spaghetti Squash, flat bread, and bean soup
Wednesday: Stir Fried Veggies on Rice
Thursday: Grilled Chicken
Friday: Squash and Beans
Saturday: Penne, stir-fried veggies, and salad