The last time I posted an update on our garden we were getting ready to harvest some squash. Since then we have consumed about six homegrown squash and are anticipating enjoying many, many more throughout the next few months.

Right now we have summer squash and acorn squash. This (below) is the yellow squash.
Here’s the boring way to prepare yellow squash (cut it up and throw it in the steamer!).

The exciting way is to sautee the squash in a pan with some olive oil and some vidalia onions.

When the onions and squash are nice and soft (and still hot) sprinkle some cheddar cheese on top and watch it melt into a bowl of deliciousness.

I also tested this Squash Souffle recipe, but it didn’t turn out quite as I had hoped. I guess I wasn’t too surprised, as I had to use flaxseed for the eggs, and I didn’t use bread crumbs like it suggested (since I don’t eat wheat I used corn meal). In addition, I didn’t have eight ounces of shredded cheddar cheese, only five ounces.

This was what it looked like prior to baking.

I left it in the oven for about 30 minutes longer than the recipe suggested. I wanted a crispy outer layer! It was definitely good, just not amazing like I had hoped. It actually reminded me a lot of my polenta recipe.

And what about the acorn squash? I haven’t done anything creative with the acorn squash, because both Nick and I love it just baked and jazzed up a bit.

I simply throw it into the oven at 370 degrees, for about 30 minutes. Then I take it out and cut it in half. I then place it back on the baking sheet, seed side facing down, for another 30 minutes.

Then I sprinkle a bit of brown sugar on top (I use the Splenda brown sugar), and about 1-2 T Smart Balance margarine.

Then serve it with something delicious, OR just have it by itself! On this particular day we made soft tacos with wheat-free tortillas, ground turkey, tomatoes, wild rice, and lots of spinach.

Pretty soon I’ll be posting about my pumpkin. Check it out! I can imagine this pureed and in my oats already