Wookiee Hut Cuisine presents:
Demolitions Spaghetti Squash
by Rosie and Susu

"Demolitions" is the nickname given to Kell Tainer, and most people assume it's because he's the bomb and explosives expert of Wraith Squadron. Actually, he had the nickname long before he joined Lt. Page's legendary commandoes.

When a young boy, Kell was fond of the squashes his mother grew while on Alderaan. He missed them when they moved to Sluis Van, living without a garden, and when he was away at camp one summer, he strove to learn to grow and cook his favorites. He saw a picture of a large, yellow gourd, the size of a football and the shape of an eggplant, and grew them in a little patch under his window. He liked that they were a vegetable, but resembled a pasta.

He grew a bumper crop, but when it came time to cook them, he was left scratching his head. Finally, he just tossed the crop into the campfire one night, thinking they'd be cooked in the morning when the embers had died.

To everyone's fright, loud explosions fired off that night, and all ran for cover. In the morning, inspection found fragments of the hard-shelled yellow squash shrapnel all over the camp, and the yellow colored threads from inside the squash draped over laundry and vegetation for kilometers around. The moist heat inside the squashes had caused the air to expand till the skin couldn't take the pressure, causing a violent burst!

Since then, Kell had been bestowed nicknames like, "BangBang" and "PrematurePop" and just plain "Boomer" or "Messy." But "Demolitions" stuck, for not only did the squash seem to demolish the camp, but the stirfry dish Kell made from the cooked squash he could recover was demolished in a trice!

He still makes this recipe, but he's careful to bore holes into the squashes before baking!

1 spaghetti squash, about 4 lbs. size
1 tablespoons cooking oil
1 dash of sesame oil
2 cloves garlic, crushed
2 carrots, cut into thin strips
4 medium carrots, sliced
1 red pepper, cut into thin strips 1 green pepper, cut into thin strips
1/4 cup chicken stock
1 1/2 tablespoons fresh basil, finely chopped
4 tablespoons parmesan cheese, grated
ground pepper, to taste
1 tablespoon arrowroot or cornstarch, mixed well with 2 tablespoons of chicken stock

Stab the squash all over with a fork or knife, to allow it to snort while it's cooking. Otherwise, it could explode, which is kind of cool in itself. Place it on a foil-lined oven tray and bake for 1 1/2 hours at 300 degrees Farenheit. When done, dump it in a bucket of cold water to make it easier to handle, and to stop the heat inside from overcooking it.

Carefully cut a thin slice from the oblong squash so it sits on a level surface without rolling. If you're lucky, it will already have a flattish side, so you can skip that step. From the opposite site, cut an oblong lid and remove.

With a spoon, carefully scoop out the seeds and the thin, noodle-like strands. Place the vegetable strings aside.

Heat a wok and prepare to cook quickly, in sequence:
  1. Add the oil till its not quite smoking and fry the garlic.
  2. Add the carrots, peppers and chicken stock and cook till still crisp-tender. Gradually stir in the vegetable squash strands.
  3. Sprinkle with basil and half the parmesan, tossing lightly. Remove wok from the heat.
  4. Stir in the arrowroot paste and black pepper. Stir throughout the concoction and add the wok back over the heat until the sauce is thickened.
Spoon the stirfry into the hollowed-out squash shell and garnish with the remaining cheese, a teaspoon of ground hazlenuts and a sprig of basil. Serve with explosive pride.

Serves 4 to 6.

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