You either love spaghetti squash or you hate it… I love it and my family and visiting guest had better learn to love it too, as we have already harvested over 100 lbs of the stuff, and there is more growing each day.
I decided to stuff a squash with a medley of garden fresh veggies in a simple garlic and red paper sauce and roast the lot until all the veggie were perfectly cooked. Half of the squash got eaten the first night and the other half transformed into a wonder roasted veggie soup the next day for lunch. This recipe is simple and uses up no end of garden bounty.
In a large bowl combine all the following veggies cut into small similar sized cubes:
1 small zuchinni
2 small eggplants
1 green pepper
2 large tomatoes
Toss veggies in the following dressing:
4 coves of minced garlic
2/3 c olive oil
1/3 c roasted red pepper spread
1/4 cup balsamic vinegar
sea salt and pepper
a handful of fresh herbs, whatever you have (I used parsley, thyme, sage, and oregano)
Halve your squash and remove seeds. Then stuff to over flowing each half, drizzle with a little more oil and a final sprinkle of salt and herbs. Bake at 375 for about 40 minutes (or until the squash is fork tender and the veggies look nicely roasted). When they come out they can be served as is in the squash, just be sure to serve with a spoon and fork, so that you can scrape the squash out with each portion… or you can pre scrap, combine and re stuff the mixture, which is slightly more convent, but a little less beautiful!
Either way this is a great dish for celebrating seasonal veggies.