Neptune's Spaghetti Squash
the Editors of Publications International, Ltd.
Neptune's Spaghetti Squash
Yield
Makes 4 main-dish servings
Ingredients
| 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.)
Preparation
- 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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