Spaghetti Squash

How to store:

Store summer squash by gently wiping the fruit clean with a damp cloth and then placing it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator.
Do not store summer squash in the refrigerator for more than 4 days.
Avoid storing summer squash at temperatures below 50°F; the fruit is susceptible to chilling injury at temperatures below 50°F; chilling injury symptoms include surface pitting, water loss, yellowing, and decay.
Summer squash can be frozen for use in bread and soups: peel, slice or cube, and blanch the fruit by placing the squash in a wire basket then plunge it into a large kettle of rapidly boiling water for three minutes; then cool the squash by plunging the basket into ice water for another three minutes; drain and pack the fruit in freezer containers. Frozen summer squash can be prepared for mealtime by boiling for three to five minutes until fork tender.

FOR SPAGHETTI SQUASH
- 1 medium spaghetti squash, halved, seeds removed
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
FOR PRIMAVERA FILLING
- 1 tbsp. extra-virgin olive oil
- 1/2 small red onion, chopped
- 1 orange bell pepper, chopped
- 1 c. grape tomatoes, halved
- 1 medium zucchini, cut into half-moons
- 2 cloves garlic, minced
- 1 tsp. lemon zest
- Kosher salt
- Freshly ground black pepper
- 1/2 tsp. Italian seasoning
- 2 1/2 c. cooked shredded chicken
- 1 c. shredded mozzarella
- 1/4 c. freshly grated Parmesan
- Freshly chopped parsley, for garnish

Step 1 - Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands. Keep oven on.
Step 2 - Meanwhile, make filling: In a large skillet over medium heat, heat oil. Add onions and bell pepper and cook until slightly softened, 3 to 4 minutes. Add tomatoes, zucchini, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and stir until combined. Cook until soft, 3 to 4 minutes. Stir in shredded chicken. Remove from heat.
Step 3 - Divide mixture between squash halves and stir to combine with squash strands. Top each half with mozzarella and return to oven to melt, 5 minutes.
Step 4 - Garnish with Parmesan and parsley before serving.

Spaghetti Squash is used as a pasta substitution. Roast and then comb with a fork.