Never Before Eaten – Spaghetti Squash! A new culinary adventure beckoned with a recipe from Everyday Food, a Martha Stewart publication. After baking, you use a fork to remove the squash creating spaghetti-like strands. Combined with roasted prawns, lemon, extra virgin olive oil and parsley, and voila! a delicious, healthy dish. The wonderful Pezzini Farms market in Monterey yielded the squash as well as the artichokes we ate with this. Pumpkin pie from Swanton Farms, lush with spice and a delicious crust, was devoured afterwards.
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