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.
**Larger squash may take longer to cook.
- 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.