Hurrah for Squash!
Okay, so I had two squash in one day, but now I know how to cook it and I love it!
Going Local: Liz’s Day 6
Today I had some cantaloupe before an early run. Afterwards, I realized that I had not had my beloved juice all week, so since the special ingredient is a lemon, which is not local, instead I made some carrot-apple-parsley juice fresh from the juicer for breakfast.
Lunch was a cup leftover butternut squash soup, a small salad and some carrot sticks. And, I had an nectarine for a snack.
For dinner, we had family over, so I had to come up with something creative. My husband had cooked a locally raised chicken and separated the meat for me. Upon a friend’s suggestion I decided make a fiesta chicken stew by sticking the chicken in a crock pot with water, corn cut from the cob, black beans, chopped tomatoes, and a container of local salsa. We let it simmer for a few hours while we snacked on local wine and cut veggies. Then, I served the fiesta chicken over the roasted spaghetti squash cooked with salt and olive oil.