$1,000 Squash

$1,000 Squash

In 1991, just a few years after we were married, we stopped by the local grocery store for a couple of things. In the front of the store was a large display of Robert Mondavi wine. I picked up a bottle of Chardonnay and hanging from the neck of the bottle was an entry form for the "Robert Mondavi Great Italian Recipe Contest", first place was a trip to Italy. On a lark I decided to enter the contest. I'd have to work quickly, the deadline for the contest was less than 10 days away.
I'm not sure what compelled me to pick up a spaghetti squash, since I'd never actually cooked one before. I threw together a dish, which Spencer thought tasted good. It was the fall and I was thinking my harvest-y thoughts, so I named it, "Harvest Squash" and popped the recipe in the mail.
I ended up making it for Thanksgiving that year and then pretty much forgot about the contest.
In March of the next year a letter came from Mondavi telling me that I was one of five contestants who placed second in the contest and would be receiving a check for $1,000. 
To a young married couple living in a 700 square foot apartment, this was a windfall!  I knew exactly what I wanted to do with a small portion of the prize money. I wanted one of those new-fangled cordless telephones, so I could talk on the phone and cook at the same time without being tethered to the wall! I turned the rest of the money over to Spencer, who payed down some kind of debt we had. 
Because I had signed a release form, Mondavi would have all rights to "Harvest Squash", so I've since renamed it, $1,000 Squash, and have always wondered if it ever ended up in a Mondavi cookbook.

Italian inspired Thanksgiving side dish

$1,000 Squash
1 spaghetti squash
3  large zucchini, finely shredded
3 large carrots, finely shredded
8 cloves of garlic...yes 8! Hey, it's Italian!
1 bunch fresh thyme, chopped
1 bunch fresh parsley, chopped
1/4 cup fresh parmesan or pecorino romano cheese, grated
Kosher salt and white pepper to taste
3 tablespoons olive oil
3 tablespoons butter

1. Cut spaghetti squash in half and cook until flesh is tender. Oven: place in a baking dish and cover with foil, cook for 45 minutes to 1 hour at 350*F. Microwave: Cover halves with plastic wrap and place in a dish in an inch or so of water and cook on high for about 10 minutes. Flesh should easily fall away from sides in strands. 
2. Heat olive oil and butter in a heavy skillet on medium heat. Add minced garlic and saute briefly.
3. Add shredded zucchini and carrots and saute a couple more minutes.
4. Add fresh herbs, salt and pepper and saute another minute.
5. Toss cooked spaghetti squash with zucchini and carrots in a separate bowl or serving dish with cheese. Check seasoning.

Serves 12-16 as a side dish. It can be made a day ahead and reheated.