Would you believe I have never had Spaghetti Squash before? Neither had Matt. And obviously not the children. Our whole family had been deprived of spaghetti squash our entire lives. 'Tis true, 'tis true.
So here I was, again, ready to introduce the family to something new and exciting. This time in the form of squash.
I knew the transition would be too great for Matt, the meat and potatoes farmboy that he is, if it didn't include some sort of meat so I found some kielbasa we had on hand. I imagine ground beef would be equally as tasty.
This particular version is a good mix of Pasta Primavera and stir fry. Hard to explain the taste, but I guess that is natural when the ingredients are so schizophrenic. Rather than try to explain~just see for yourself, would ya?
2 spaghetti squash. Cut in half lengthwise, seeds discarded.
A carrot. Shredded.
An onion. Chopped.
1/2 c. each~ red and green peppers. Diced.
1 clove garlic. Minced.
1 can Italian Style Stewed Tomatoes. Opened.
1 package Kielbasa. Sliced.
2 t. olive oil
1/2 c. frozen corn. Thawed.
1/2 t. each: salt, Oregano.
1/8 t. Thyme. Crushed.
1/2 c. Parmesan Cheese. Shredded.
Place cut side of each squash up in microwave (two at a time)-cover with wax paper and microwave for 9 minutes.
Meanwhile~ Saute meat and all veggies except shredded carrot in a large skillet with oil. Add spices and shredded carrot. When mixture is heated through, add 1/4. Parmesan cheese. Cook five minutes more, until cheese is melted.
Back to the squash: once all the squash halves have been cooked...use a fork to scrape and pull up the strands of squash, making a whole for your skillet mixture. (We all liked eating them in the shell, but you could scrape all the strands of squash and put them in a different dish if you preferred.)
Spoon skillet mixture into shells (or overtop dish of squash) and then sprinkle with remaining Parmesan cheese.
And with that, tonight~you get to have an especially fun dinner!