Pumpkins!

Have spent the past week cooking and freezing pumpkins.

I just halve, seed, cook until soft, peel, cube, and freeze.

These are what thickens hubby's chocolate protein smoothies,

so I am thankful for the full freezer.

I am excited for the number that the garden produced this year 

before the cut worm and squash bugs took over.

There are a couple more pumpkins left and then it is on to piles of Spaghetti Squash.

There is another squash in the garden, but I am not sure yet what it is.

I have read that you can freeze it too.

Do you have any experience with Frozen Spaghetti Squash?  

Feel free to share.

This week's menu:

Sunday:  Grilled Chicken and Tossed Salad

Monday: Spaghetti Squash, flat bread, and bean soup

Tuesday:  Fish

Wednesday:  Stir Fried Veggies on Rice

Thursday:  Grilled Chicken

Friday:  Squash and Beans

Saturday:  Penne, stir-fried veggies, and salad