I made this yellow squash and spaghetti dinner about a month ago for the hubby and I.
Our garden was being overtaken by these bright yellow and ferocious Summer squash.
(Until the squash bores) took over, but that was another saga that you can read about right here.
During the height of the squash frenzy I was putting these squash in everything, seriously everything.
My husband would walk past the stove and just shake his head.
Well here is why, I even put the squash in our scrambled eggs, just add a little cheese and hot sauce and you have a mighty tasty morning treat.
Is hot sauce on eggs a Southern, Western, or Southwestern regional thing?
My garden vegetables motivate me to cook on these endless Summer days, because sometimes I just want to read and take a nap!
But then I think of the vegetables and I know that I can’t let them down, they did their part, now it’s my turn to do mine.
It’ s just that in Texas that big old blue sky just seems to hold onto the Sun like it was a precious prize and there are days that I just look forward to sunset.
But enough of my moaning.
Every dish tastes better with fresh herbs, I have been smitten with Thyme for a million years now, it has a robust and hearty disposition so best to go easy when adding it.
You can grow your own herbs in the garden or on the patio in a pot or even buy them at the market.
Basil and Italian themed recipes are a perfect marriage and a nice garnish as well.
This is a super easy Summer evening meal, sort of a take on a one pot wonder sort of dish, and you can customize it to your liking too.
Keep it totally vegetarian or add grilled shrimp or chicken, maybe even a meatball or two.
I am pretty certain that zucchini will work in this dish too, so if you are being overrun with fresh squash this might be a keeper of a recipe for you too.
Thanks so much for joining me and Happy Thursday!