Happy Cabbage

We picked and ate our spaghetti squash last night.  It was really fun to be able to grab dinner from the back yard.  We baked it, scrapped out the innards, and cooked it in a skillet with some butter, garlic, and parsley (also from the garden).

Spaghetti squash

Now what to do with our two eggplants here.  We’ve tried roasted and grilled so far,  but neither of us were too impressed.  Maybe Eggplant Parmesan or Babaganoush is in our future.

Eggplants