Changing course, the fall brings a new variety of veggies.

The Spaghetti Squash is a new choice for me.

Big and bold I sought one out at the local grocer.

Select wisely because they are weighty and $2 a pound (Trader Joe’s has them now at a much reduced price).

I selected a large (4-pound) spaghetti squash.

Grab a sharp knife because they are challenging to slice (living in Coronaville amidst a dictatorship I feel as if I always need to be armed with a sharp implement).

Half it lengthwise and scoop out all the seeds.

Gather together:

• 3 tablespoons extra-virgin olive oil
• Kosher salt and fresh ground black pepper
• 1 cup freshly grated Parmesan
• ½ cup Panko
• 1 grated garlic clove or diced shallot
• shredded mozzarella

1. Heat the oven to 450 degrees. Brush or massage with your hands the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper.
2. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.

   

3. In a small bowl, stir together the Parmesan, Panko, garlic or shallot and the remaining 1-2 tablespoons of olive oil. Season with ground pepper.
4. Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, then insert the Panko mix and sprinkle the squash with the remaining mozzarella.
5. Roast until the top is golden brown and mozzarella has melted…20 to 25 minutes.
6. I stuffed the Panko mixture with grilled shrimp to make the dish protein forward.
7. The squash is a different twist on a hearty fall/winter meal…easy, inexpensive, feeds two and delish!