Diners, Dives and Drive-Ins on the Food Network is one of my favorite food shows and I always come away with at least one item I would like to try and make. One day this diner was making a spaghetti squash dish so I grabbed a pen, make that my iPhone, and started jotting down (I didn’t even jot, I just spoke into the phone) ingredients. So for this recipe there is no recipe, just anything you want to put in with the spaghetti squash. So here goes, and if I missed something it doesn’t really make a difference, just start with what you have in your refrigerator. There was actually a recipe at Food Network but I didn’t even both looking it up because I knew I wouldn’t need it.
Spaghetti squash is a seed bearing variety of winter squash that can be steamed, baked or microwaved then scrape out the seeds (before or after cooking) and with the tines of a fork start RAKING and like magic you have spaghetti. I asked my husband to cut it in half for me. Before I knew it he had cut it I. Half the wrong way — not lengthwise. Did I ever go off the deep end.
I have been preparing spaghetti squash for years. Who would think you could take a big yellow ball of a vegetable and turn it into something that resembles spaghetti. Well you can and it’s delicious. We have eaten it with butter/olive oil and Parmesan cheese or even with a little ready made spaghetti sauce. So when I saw this vegetable mixed with a lot of other vegetables I knew the flavor was going to be incredible.
One day while shopping I was so excited to find small spaghetti squash about the size of a softball. Normally they are huge and cost a small fortune by the time you pay a by the pound price for them. These were just the perfect size for individual servings. After sauteing all the ingredients and tossing them with the spaghetti squash the mixture gets put back into the shell and topped with fresh mozzarella and then a quick run under the broiler.
Chicken or shrimp could also be added to this mixture for an entree.