I used what I had on hand--a large spaghetti squash bought today at a local farmer's market, 6 ripe homegrown roma tomatoes medium dice, a small zucchini cubed, a bell pepper cut into bitesized pieces, a handful of sliced shiitake mushrooms, 4 cloves garlic diced fine, a small onion out of the garden diced medium, some coarsely chopped oregano, thyme, and parsley (just out of the herb garden)and a generous amount of grated parmesan. To give the squash a little more flavor I diced up a couple of the cloves of garlic and some of the herbs and sprinkled them over the meat of the squash halves before wrapping them in foil (for fear of them drying out too much) and baking them at 350F for 45 minutes. (Ended up putting them back in 10 more minutes for a total of 55 minutes) I used an iron wok for cooking the vegetables. Sauteed the onion and garlic in EVOO and butter, then added the zucchini, mushrooms, a pinch of kosher salt, a little fresh ground black pepper, a few more fresh herbs, and finally the tomatoes. Plated the squash and topped each serving with the sauteed vegetables, grated parmesan cheese, and garnished with a few more fresh herbs.
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I used what I had on hand--a large spaghetti squash bought today at a local farmer's market, 6...