Oh squash, bounty of summer, how I will miss thee.

Isn't it just like me to be enjoying something and immediately jump ahead, into the future, and start missing it before it's even gone. This morning I was eating my particularly yummy breakfast in the quiet semi-darkness of my living room, enjoying it immensely. It featured shredded squash. Yes, that's right, shredded squash again! It's my new favorite food trick, as I mentioned in the last post, and I discovered two new ways to use it. I will describe both of them in a minute. But first, what struck me this morning is that it really is coming to a close, this magical summer that I have loved so much. I noticed that Tastespotting is starting to feature more recipes with apples and heartier ingredients. The air is cooler and I can just feel that turning, sliding down into autumn. My last remaining squash plant is starting to do this thing where the squash get rotten before they're big enough to harvest and my tomatoes are FINALLY turning red. It dawned on me how much I will miss summer squash. Yeah, I know you can get it year-round but it's not the same when it wasn't grown in my backyard. It's not the same when it's not summer. So, even though there is still squash around and will be for a while, I started thinking of what I will replace it with in the fall and winter months. Pretty much any root - carrots, beets, parsnips - could be used similarly but nothing is going to melt in the pan quite like squash. What I had to admit to myself is that it's all part of the deal, here on earth. Letting go of what has been, however beautiful it may be, in order to receive the bounty of what's to come. Nothing can really replace what's been loved and lost but I'll stand at my stove and come up with something new and love it just as well. Yes, I did just get all touchy-feely about some squash. And you probably know I'm talking about more than just vegetables here. Like my friend Kelly says, "metaphor is my first language." There's usually another meaning under there somewhere. Not sure how well that's gonna work as man bait, but that's me. Take or leave it, right?! Anyway, on with the instructional portion of our program.

This morning I made eggs (1 whole, 1 white) scrambled with sauteed onion, fresh basil, and shredded squash. It was super easy. Just saute the onion and basil a bit, then add the squash. Let it all soften as much as you want. Add salt and pepper. Then add the eggs, lightly beaten, and mix it all thoroughly. Cook until the eggs are set to your liking.

Last night I needed to make a quick dinner between my 6-mile run and meeting up with a friend. After a run, I need at least little bit of simple carbs to recharge my glycogen but I don't like to load up on that stuff. I do, however, like to feel sufficiently full. I realized that adding shredded squash to my spaghetti would bulk it up with fiber and vitamins instead of just flour. I try to keep a bag of spaghetti noodles and a jar of sauce around. They usually last me at least two weeks if not more. All I did was sautee onion, garlic, and chopped fresh basil (from my garden!) then added the shredded squash (also from my garden!) and let it soften a bit. Then, I just dumped some sauce in, salt and peppered to taste and added it to my little pile of noodles. I shook just a little bit of parm on top and holy crap, flavor city. And it barely took any time to make. I suppose its one pitfall is the lack of protein. I'm not too concerned about that but it would be very easy to add a can of white beans or some chicken if you had left-over laying around, or Italian sausage and it would be even more filling and well-rounded.

That's it! I'm thinking I need to come up with a departing line, like when Paula Deen says she's sending you "love and best dishes from our kitchen to yours." Much as I've come to love the South, I am no Paula Deen so I don't think I could really get away with something as sweet as that. Ideas are welcome, including sarcastic ones!