1 medium spaghetti squash
3 tablespoons olive oil, divided
1 small summer squash, seeded and chopped
1 small, tart apple, peeled, cored and minced
1/2 pound Maine shrimp
1 cup pink champagne
1 teaspoon dried basil
Salt and black pepper to taste
1 cup milk, divided
1/2 cup shredded Colby cheese
1/2 cup plain or garlic croutons
Parmesan cheese, optional
Preheat oven to 375-degrees F. Cut squash in half and scoop out the center, with the seeds, with a spoon. Oil the cut side of the squash with 1 tablespoon of olive oil. Line a baking sheet with waxed or parchment paper and place squash, cut-side down, onto prepared pan. Bake for 30-35 minutes, or until there is give to the squash when pressed. Remove from oven and let cool just enough to handle.
In the meantime, prepare Primavera sauce. In a large skillet, over medium heat, add remainder of olive oil. When hot, add the apple and summer squash, cook until crisp tender, about 4-5 minutes. Add the shrimp and continue cooking, and stirring, until shrimp is just done and pink, about 2 minutes. Remove shrimp, apple and squash with a slotted spoon; set aside. Add the champagne, raise heat to medium-high and reduce by half. This will take about 5 minutes. Add basil, milk and Colby cheese. Bring to scalding and stir until cheese has melted, just a minute of so. Add the shrimp mixture and stir until everything is heated through, about 30 seconds, cover and remove from heat.
With a fork, run the tines along the flesh side of the cooked squash to form "spaghetti" strands. Add these strands to the skillet, toss gently to combine and season to taste. Divide this Primavera back into the squash halves. Serve immediately with croutons tossed on top and add Parmesan cheese if desired.
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