Spaghetti Squash Al Forno

One of my running buddies has been asking me to post a vegetarian dish.  I try to weave all veggie dishes into our meal rotation occasionally but I don't have a large arsenal of them.  I was watching one of my favorite shows, Diners, Drive-Ins and Dives the other day and featured on the show was Earls Drive Inn, located in, Chaffee, New York.  The head chef at Earls, cooked a vegetarian dish that I had to try.  It's spaghetti squash and any kind of vegetable combo you can think of, mixed with marinara sauce, piled back into the shell of the spaghetti squash, topped with fresh mozzarella and baked in the oven.  The result looked amazing!  The episode I saw this cooked on was called "Twists and Traditions".  You can experiment with the veggies included in this dish, be creative!  Dena, this ones for you!

Ingredients:

1 spaghetti squash
2 cups of uncooked fresh broccoli,  chopped into bite size pieces
1 cup of mushrooms
1 cup of onion, chopped
1/2 of a carrot, peeled and chopped
1 half of a red bell pepper, seeded and chopped
1/2 cup of zuchinni, chopped
1/2 cup of egg plant diced
1/2 cup of yellow squash, chopped
1/2 cup of fresh asparagus, chopped into bite size pieces
3 cloves of minced garlic
2 tablespoons of olive oil
1/4 cup of wine
fresh mozzarella cheese
1 jar of marinara sauce.  

Cut the spaghetti squash in half length-wise.  Bring a large pot of water to a boil.  Place the spaghetti squash in the boiling water and boil for 15 minutes or until tender.  Remove the squash from the water and remove the squash from the shell with a fork, reserving the empty squash shells and the shredded squash for later.  The squash should resemble spaghetti, hence the name spaghetti squash.

In a large pan, heat the olive oil over medium heat.  Heat the marinara sauce in a separate pan.  Add the onion to the olive oil and cook for 5 minutes.  Add the garlic, broccoli, asparagus, mushrooms, carrot, bell pepper, yellow squash, zucchini and saute for 10 minutes.  Add the wine, and cover.  Cook until the vegetables are almost cooked through, about 10 more minutes.  You still want them to have some bite to them.  Season with salt and pepper.  Add the spaghetti squash and half of the marinara sauce.  Spoon the mixture back into the reserved spaghetti squash shells.  Bake for 30 minutes or until the cheese is melted and bubbly. Top with the remaining marinara sauce and enjoy!