Here, a chicken and pepper mixture that would taste fine on pasta tops spaghetti squash instead. Fool your kids into eating vegetables! Serve with Italian bread for sopping up the delicious sauce.
1. In a large skillet or heavy saucepan, heat the oil over medium-high heat. Add the chicken, bell pepper, and onion, Season with salt and pepper. Saute until the chicken is cooked through, about 10 minutes.
2. Stir in the tomatoes, wine, basil, and half the garlic. Taste and adjust the seasonings. Bring to a boil. Reduce the heat and simmer while you prepare the squash.
3. Use a large fork or spoon to scrape out all of the spaghetti squash in long strands into a large shallow serving bowl. Discard the skin. Add the butter, remaining garlic, and salt and pepper to taste to the squash. Toss to mix.
4. To serve, toss the spaghetti squash with the chicken mixture. Taste and adjust the seasoning (the squash requires a lot of salt). Serve hot, passing the Parmesan cheese at the table. Serves 5-6.
From The Classic Zucchini Cookbook.
Notes About Cooking Spaghetti Squash: It's a good idea to pierce the spaghetti squash in several places (with a fork or sharp knife), place in a large pot with water to cover, and boil until the squash begins to yield to pressure from the back of a wooden spoon, about 1 hour. OR, cut in half, remove the seeds and fibers, and place in a baking dish, skin-side up. Add 1 inch of water and bake at 350 degrees until the skin begins to give, about 1 hour. OR you could cook it in the microwave on HIGH for 6 minutes. Turn the squash over and microwave for another 6 minutes, or until the skin is easily pierced with a fork.