Spaghetti Squash Gratin

I promised you a recipe for that leftover spaghetti squash, and you're gonna get it.  You're also going to see how I eat when I'm cooking for just myself.  Things rarely make sense, and I really just indulge my cravings.  PB&J with truffle fries?  Why not?  Actually, I haven't done that yet, but now I'm seriously considering it.  Squash gratin and rosemary bread topped with pepperoni, chopped olives, and peppadews?  It's so, so right.

Mediterranean Spaghetti Squash with Crispy Shallots

Last night I went to dinner and a play with my mom and my grandmother.  Let's talk about this food for a sec, k?  I'll confess, I've been thinking about the dish I ordered for a while.  A fried polenta cake topped with shrimp and lobster in a cream sauce.  It was everything I ever wanted.  Georgetown proper has a couple of nicer restaurants, and Portofino's is sort of the local casual upscale Italian joint.  Casual upscale?  What planet am I on?  Whatevs, you can dress up or dress down.  I mean, it's Georgetown.  Let's not get pretentious.  At any rate, I genuinely enjoy their food.  I'd heard about this fried polenta and lobster dish a few months ago but hadn't had occasion to go there.  Of course, I forgot my phone, so I couldn't take a picture.  Bad, foodblogger, bad!  Ugh, enough self-flagellating.  The polenta was crispy and the lobster just plain made me happy.   And well, you don't really have to twist my arm to get me to eat shrimp or cream sauce.

Let me tell you about a dish I do have pictures of.  Do you like spaghetti squash?  Well you should.  It does a darn good job of being better-for-you noodles and soaking up awesome flavors.