Author's name: Maxime Pelletier
Job title: Produce clerk
Store: IGA extra
Story: A family recipe created one Halloween when we wanted to make a decorative dish to truly represent this special night.
- Place rack in the middle of the oven. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
- On a work surface, cut squash in half lengthwise and scoop out seeds. Brush the insides with 15 mL (1 tbsp.) oil. Season with salt and pepper. Place squash halves, cut-side down, on baking sheet and bake for 1 hour until squash is knife tender. Set aside to cool.
- Using a fork, scrape cooked strands from squash. Set aside.
- Cut off tops of peppers to form bowls and then remove seeds. Set removed tops aside. Place peppers on a baking sheet lined with parchment paper.
- Heat remaining oil in a skillet over medium heat and fry the salami and green onions for a few minutes.
- Add the squash, Alfredo sauce, and Parmesan. Mix until heated, 3 to 4 minutes.
- Add 60 mL (¼ cup) cheddar. Mix and then spoon the spaghetti squash mixture into peppers. Sprinkle remaining cheddar on top of peppers. Bake for 10 minutes. Put tops back on and continue baking for 5 minutes.
If the peppers won't stand up, cut a bit off the bottoms to stabilize them.
Want to save time? Cook squash in the microwave for 10 to 15 minutes.