Neptune's Spaghetti Squash

Makes 4 main-dish servings

1	spaghetti squash (about 3 pounds)
4	tablespoons olive oil
1	clove garlic, minced
1/2	pound medium shrimp, peeled and deveined
1/2	pound bay scallops
1/2	cup fresh or frozen peas
1/4	cup sun-dried tomatoes in oil, drained and chopped*
1/2	teaspoon dried basil
1/4	cup freshly grated Parmesan cheese
	Fresh basil leaves and tarragon flowers for garnish

*Or, substitute 2 plum tomatoes, seeded and chopped, for sun-dried tomatoes. (To seed tomatoes, cut in half. Remove seeds with spoon; discard.)

Preheat oven to 375°F. To bake squash, pierce in several places with cooking fork to vent steam.
Place squash in large foil-lined baking dish; bake 20 minutes. Turn squash upside down; cook 25 minutes more or until easily depressed with finger.** Cut in half immediately to prevent further cooking.
Heat oil over medium-high heat in large skillet. Cook and stir garlic in hot oil just until it begins to brown. Remove garlic; discard. Add shrimp, scallops, peas, tomatoes and basil. Cook and stir 1 to 2 minutes until shrimp turn pink and scallops are opaque. Set aside.
Cut squash in half. Scoop out seeds from squash.
To remove spaghetti strands from squash, "comb" strands from each half of rind with two forks. Transfer to warm serving platter. Top with cooked seafood mixture; toss gently to coat. Sprinkle with cheese. Garnish, if desired. Serve immediately.

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Neptunes Spaghetti Squash