In light of fall being here, I found some great recipes for the varieties of squash... Here is one of them. For a show stopper, I use the squash as the serving dish....
Spaghetti Squash with Orange Gremolata
Serves 4; Vegan; 30 minutes or fewer; Gluten Free
Gremolata, an Italian condiment made from lemon zest, parsley, and garlic gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 large spaghetti squash (3 1/2 lb.)
1/3 cup finely chopped parsley leaves
2 tablespoons olive oil
2 cloves of garlic, minced (2 teaspoons)
1 teaspoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/3 cup roasted, unsalted pistachios, shelled and chopped
1.) Toss red onion and balsamic vinegar in a small bowl. Let stand 10 minutes.
2.) Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives sightly when pressed. (Cooking time will vary according to your microwave's wattage.) Cool 10 minutes.
3.) Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.
4.) Half squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with a fork into a large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.
Per serving: 212 cal.; 4 grams of prot.; 12.5 grams total fat (1.5 grams sat. fat); 24 grams of carbs.; 0 mg chol.; 488 mg sod.; 5 grams of fiber; 11 grams of sugars.
Found in Vegetarian Times-November/December 2008