Today I am serving stuffed spaghetti squash boats for Antoinette. I went to the .99 cent store and picked up 4 squash for $.99. Here ya go, Baby.
SPAGHETTI SQUASH BOATS
Slice the squash lengthwise and scoop out the meat, leave enough to retain the shape of the squash, discard the seeds. Lightly drizzle grapeseed oil into the cavity, add salt, pepper, cumin and granulated garlic. Spread the dry seasoning around evenly with your fingers. Turn on the oven to 425 degrees. Roast the squash cut-side down on a cookie sheet for 40-45 minutes. Remove from the oven, set aside and allow to cool. While the squash is cooling prepare the filling. Get out a heavy skillet, add 2(16 oz.) jars of classic Alfredo sauce, heat sauce. When the sauce is hot, add the squash meat 1 1/2 cups shredded Parmesan cheese, 2 ounces cream cheese, 1/2 stick butter, 4 minced garlic teaspoons ground cloves, 3 tablespoons minced onions, 2 cups of fresh spinach, and 2 teaspoons dried oregano. Stir the sauce until the cream cheese is melted and the spinach wilts. Spoon the sauce into the cooled squash shells, add 1 tablespoon of grated Mozzarella cheese and butter to each boat. Put the squash in the broiler until the cheese melts and browns, remove from the oven. Garnish with shredded flat leaf parsley and smoked salmon.
I serve this dish with a tall glass of cold Colombard wine and a tomato, cucumber, red onion salad.