“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...
~ The South Shore
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Just discovered your blog on gardenvoices. Your photos and poetry are lovely.
I started GARDEN BLOGGERS' MUSE DAY on the first of each month at which time you post a poem on your blog and then inform me so that I can add you to our poetry circle. Please join us for the next one on Dec. 1.
I see you are a fellow Midwesterner in Michigan, a very scenic state. We used to vacation up at Mackinaw Island when the children were young.
Love your blog and have to spend some time to read your many interesting posts.