On Sunday, I was finally able to work in the garden. I certainly said a prayer over each pathetic root-bound seedling I transplanted. Hopefully they will grow strong enough to survive the heat – and the rabbits.

One of my neighbors read about my gardening woes this year and brought me zucchini and spaghetti squash. One of the easiest ways to cook spaghetti squash is in the microwave.

Place the whole squash in the microwave and heat on high for 1-2 minutes. This will soften it and it will be easier to cut in half. Remove the seeds and place the halves cut-side down on a dish. Add a little water and cover with plastic wrap. Microwave each half for 6 minutes or until the squash yields to the pressure of a finger. Cool until it can be handled and remove the flesh with a fork, separating the strands.

Once cooked, many just add marinara or another type of sauce. That is certainly good, but one can be more creative. Spaghetti squash is a very versatile vegetable.

Warm Squash Salad
1 large spaghetti squash, prepared
1 Tbsp. butter, melted
1 Tbsp. olive oil
1 large tomato, diced
2 green onions, thinly sliced
1 clove garlic, minced
1/4 c. grated Parmesan cheese
Salt and pepper, to taste

Toss all ingredients together and serve warm.

Spaghetti Squash Frittata
1/2 bell pepper, thinly sliced
1 onion, thinly sliced
1 c. spaghetti squash, prepared
2 tsp. fresh basil, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tomato, sliced
4 eggs
1 tsp. dried oregano or basil
Parmesan cheese

Toss pepper and onion slices with squash and seasonings. Spread on the bottom of an 8″ greased pie pan. Lay tomato slices on top. Whisk the eggs and pour over the vegetables. Push the vegetables down to ensure most are covered by the eggs. Sprinkle dried herbs over the top. Bake at 350 degrees until set. Sprinkle the top with freshly grated Parmesan cheese and serve.

Another idea is to pile the squash with cheese, minced garlic, crumbled bacon pieces, salt and pepper on large portabella mushrooms. Bake until the mushrooms are soft.

And just one more, toss hot squash with wilted spinach, caramelized onion, garlic and bacon. Dress with olive oil and balsamic vinegar.