I don’t think I’ve ever posted a recipe on my site. Maybe I should start? This is my angel hair spaghetti squash. I’ve already had about 12 of them, and there’s 30 out there ripening as we speak. Just from 3 plants! I hate heating up the kitchen in the summertime. And, we’ve had a solid month of temperatures in the high 90’s to low 100’s. So, I try to grill as much as possible when I can. Pizza (that’s right-on the grill), veggies, and things like this.

What I like to do with angle hair is simple. I cut squash in half first (from north to south, not east to west), then scoop out seeds. I then coat the entire cavity with olive oil,  sprinkle with salt, and then fresh ground pepper. I put it on the grill over indirect heat face down for 15-20 minutes. You’ll know its done if you can take a sharp knife and easily pierce the skin. Yes, you will char some of the outer portion but it’s very delish! I take it off the heat, start shredding the squash, and then load with unsalted butter! It’s so good. I might add a small amount of salt again, or I might just sprinkle my recipe of blackening spices over it. Of course, you can always just add your own favorite marinara sauce. I eat mine right in the shell. No clean up.