Spaghetti Squash has a large advantage over real pasta: It has negligible calories when compared with authentic noodles. Add an array of other fresh vegetables and even cream sauce tastes guilt-free.
1 medium spaghetti squash (approx 3 lbs)
2 cups heavy cream
½ cup chicken stock, preferably homemade
2 cloves garlic, crushed
¼ teaspoon red pepper flakes
1 ½ cups small broccoli florets
1 small golden zucchini, cut into ¼-inch matchsticks
1 small green zucchini, cut into 1/4–inch match sticks
1 ½ cups fresh peas (or frozen peas, thawed)
2 tablespoons unsalted butter
1 medium red bell pepper, cored, seeded and cut into julienne strips
½ lb shiitake mushrooms, steamed sliced ¼ inch thick
1 tablespoon Creole or Pommery (coarse-grain) mustard
1 cup grated Parmesan cheese plus additional grated parmesan for garnish
Salt and freshly ground black pepper to taste
2 tablespoons coarsely chopped mixed fresh herbs (basil, chives, dill, and or parsley)
Preheat oven to 350 degrees.
Leaving the spaghetti squash whole, prick the skin all over with a knife. Place on an ungreased baking sheet without any water and bake in the oven for an hour.
While the spaghetti squash is cooking, in a heavy saucepan over medium heat, combine the cream, stock, garlic and pepper flakes. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, approx. 20 minutes until thickened. Remove and discard the garlic. Remove the sauce from the heat and cover to keep warm.
While the sauce is thickening, fill a saucepan ¾ full of water and bring to a boil. Drop broccoli in the water and boil for 1-2 minutes. Using a slotted spoon, remove the broccoli, drain well, and add the sauce. Add the zucchini strips to the same boiling water and boil for 30 seconds. Then drain and add to the warm sauce. Add the peas to the boiling water for 2-3 minutes. Drain and add to the sauce as well.
In a medium skillet over medium-high heat, melt 1 tablespoon of the butter. Add the bell pepper and sauté for approx. 5 minutes or until tender. Transfer to the sauce. Add the remaining butter to the same pan over medium –high heat. Add the mushrooms and sauté approx. 10 minutes, or until browned and tender. Transfer to the sauce.
When the spaghetti squash is done, let cool slightly and slice in half lengthwise and scoop out the seeds. Use a fork to scrape out the strands into a large warmed pasta bowl. Separate the strands with the fork. Whisk the mustard and Parmesan into the sauce and reheat gently. Pour the sauce over the spaghetti squash and toss until the strands are evenly coated and the ingredients are mixed well. Season with salt and pepper. Sprinkle the herbs over the top and garnish with Parmesan. Serve immediately.
Serves 4
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Tis the season of edible eating and giving... start with the freshest ingredients that are delivered weekly at the farmers' market. If your planning on making your own personalized gift baskets this year look for unique items from our local food purveyors with jams, honey chutneys, dried fruits and nuts. 
What ARE they?? They're chestnut burrs... each filled with a small handful of fresh chestnuts, ripe for winter roasting.