Well, I was hoping this would be a longer post, but with the holiday crunch being what it is, I'll just have to hope that I'll have the time to add to this later. (UPDATE: I added some extra images and fleshed it out a bit more, for your dining pleasure.)
This is a spaghetti squash, halved, roasted along with some garlic, a small onion and a red pepper, then the good stuff flaked out with a fork and roughly chopped. I took the empty skins, which are quite robust, and ladled in some marinara sauce and some parm reggiano.
The veggies were tossed with some Survival Spice®, pine nuts, dry herbs, and more parm then stuffed into the skins. These roasted until it was hot, then I topped it with some home made bread cubes and a blend of mozz, asiago, provolone and more parm, then broiled it until it was brown and bubbly.
Served with a small steak on the side, it was great. I'd like to try this again soon with some crumbled sausage of some sort.
I will add to this, I took lots of pictures in the process. Really...
By the way, the seeds were terrific, roasted with some Survival Spice® and some of our Tibvrtini Olio Extra Virgine di Oliva.
Jeez, that looks and sounds really good. That means a lot coming from a non gourd eating person such as myself.
xo, Biggles
It was, mang. It really would be good with some meat in there, too. I'd figure out how to jam a little more flavor in there too, it was a bit subtle.