We usually plant 3 kinds of squash so there is always plenty of squash in the freezer.
We seal a meal the fresh veggies this seems to preserve that fresh flavor we love so much.
Thaw it and drain all the water out first this is very important.
I made up this recipe but 95% of the time I like my experiments.
Add a few tablespoons of olive oil to a baking dish and place the squash in a ziplock after it’s drained add two envelope packages of Italian seasoning salad dressing mix, salt, pepper, and about 1/2 cup of panko bread crumbs shake well in the ziplock to coat evenly.
Place in the baking dish top with chopped onion, fresh parmesan cheese, parsley, and melted butter bake at 375 degrees with foil loosely on the top for 20 – 25 minutes remove the foil to finish baking. Mine took a total of 40 minutes once the parmesan melted I recovered it.
Here is a picture of the completed side dish. We actually loved the flavor of this dish.
On my basket plant was Sylvia she watched me as I watched her. She changed leaves a few times but used them like umbrellas from the sun. Even lizards worry about the sun’s rays and their skin.
We seem to have a good population of green anole lizards and I do love photographing them.
After I noticed her still there about one hour later I decided she needed a macro photo session.
A lizard’s skin is so neat to look at under magnification and I love the turquoise around the eye. She was small but had a few battle scars. I feel like since the throat never swelled up she was a girl.
The curiosity of the photographer is always matched by nature.