My friend Kim was kind enough to share with me a spaghetti squash from her garden. I had never had spaghetti squash before, but I was excited to try. So I cooked it according to her instructions, scraped out one half of the squash, tossed it with butter and parmesan, and sat down to scarf almost all of it down. We had enough for leftovers, well, enough for me to have leftovers, the next day. And then I was thinking about what I should do with the other half I had left, so I decided to make baby food with it. I scraped out all the flesh, tossed it in my blender, added a smidgon of water, and presto - I had this perfect, store-bought-looking puree perfect for Lilly. I half-filled old baby food jars I had saved and popped them in the freezer. Since then, I've done carrots (also donated from a friend's lovely garden), and I plan on using some of my lovely canned peaches and applesauce as well. I love all the money I'm saving, so if any of you are wondering what to do with all your leftover winter squash and vegetables, now you know that you can make baby food with it.
While I'm on the topic of squash, I have to pass on a recipe for you. I made this dish the other night, and I thought it was so exotic and decadent. If you like squash, you've gotta try it out. I've only recently discovered that I like squash, since I never had it while I was growing up. (Don't worry mom, I forgive you!) But it is spectacular! I feel the same way about zucchini and sweet potatoes, food I never had the privilege of sampling as a child but now couldn't live without. Here's an awesome zucchini recipe if you're tired of making zucchini bread all the time.
Well, I've finally exhausted my thoughts on squash and canning. Who would've thought my longest post so far would be about food, and NOT my children or family? Well, if you know me, it's probably not that much of a surprise.