- Ready In:
- 1⁄3 cup dry white wine
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1⁄2 lb fresh shrimp
- 1⁄2 lb fresh squid ring
- 1⁄2 lb fresh bay scallops or 1/2 sea scallops, cut into bite-size pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 small hot fresh chili pepper, sliced in thin rings, deseeded if you like less heat
- 1 sweet red pepper, chopped
- 3 small yellow squash, sliced in rounds, each round cut in half
- 3 tomatoes, peeled, seeded, and chopped
- 2 cups escarole, chopped raggedly
- 1 cup chicken broth
- 2 tablespoons fresh basil, minced
- 2 teaspoons fennel seeds, crushed
- 1 medium spaghetti squash, cooked
- Mix all marinade ingredients and pour in lg zipper bag. Add cleaned seafood, and marinate for 1/2 to 1 full hour.
- Saute onion, garlic, and peppers in large skillet until beginning to soften. Stir often. Don't brown.
- Add squash and escarole and continue to saute, stirring often, cooking about 3 minutes, or until squash is just softening, and escarole is well wilted.
- Add tomatoes and broth and cook about 5 more minutes while you continue with next step.
- In separate pan, drain marinade and bring to boil. Boil for at least 1 minute.
- Add broth and shrimp to skillet. Simmer rapidly about 1 minute.
- Add scallops and prepared spaghetti squash. Bring back to rapid simmer, and cook another 2 - 3 minutes.
- Stir in calamari, return to brisk simmer, then remove from heat and serve.
To prepare spaghetti squash:
- I like to wash it, pierce it in a few spots with a knife, and microwave it. How long depends on the size of the squash. It is done when it softens and seems to be starting to cave in in places. Let it cool so you can handle it, then cut it in half length-wise. Scoop the seeds out and throw out. Then take a fork and start shredding the flesh. It will separate into single strands that should still be a bit crunchy, like a stir-fried vegie. Make sure you get separate strands, not clumps. It tastes very good, in a slightly bland way, and is a great, low-cal, healthy substitute for pasta.
- If you don't like it, or don't want to bother, just substitute your favorite pasta. Fettucine is great.
- Don't over-cook the seafood. It will get tough. Calamari cooks in moments, and will turn to rubber if cooked a minute too long. If you don't like it, or don't want to use it, substitute another favored seafood, crab, clams, even a firm white fish like cod, cut in bite size pieces.
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RECIPE SUBMITTED BY
I live on about 1 acre of trees and, in season, a vegie and herb garden. I have a room-mate, James, and 2 big ol' dogs, Moby and Zoe. They are Australian shepards. I have a daughter, Shannon, who is a fabulous cook and wonderful person, and three grand kids, Alyssia, Aryanna, and Connor. I am retired due to becoming disabled last year. No big deal - I get around pretty good if I use 2 canes. I enjoy cooking, especially Chinese, Italian, Mexican, and down-home southern. I also do a bit of canning. I especially like to can raspberry ketchup, peach chili-sauce, pickled onions, and fruit jams and jellies. There is something so satisfying about slicing up a fresh-baked loaf of bread, and spreading on you home-made jam. I also enjoy gardening, especially heirloom vegies and herbs. I enjoy growing new things to try as well as the old favorites. Last year I tried waterpepper - a hot and spicy little leaf used in making sushi that is also great in salads. It has some heat, but it doesn't linger. I also tried Mexican Sour Gherkins. They taste and crunch just like a cucumber with a touch of lemon - a tiny cucumber about the size of a quarter. The seed catalogs are coming in, and I'm planning the garden for this year. Can't wait to munch the first peas in spring!