I'd never made spaghetti squash before when I invented this recipe, so I was terrified to try it, but OMG IT'S SO DELICIOUS that I'll surely be making it again. You all should try it, too. The hardest part is hacking the spaghetti squash in half to cook it, but a pumpkin knife works wonders.
Preheat oven to 350 degrees. Cut Spaghetti squash in half lengthwise (this is not as easy as it sounds...if you're like me, much cussing and almost severing of limbs will occur in the course of this undertaking).
Scoop out seeds with spoon (again, not as easy as it sounds...cue cussing and almost scooping off of skin whilst completing this task).
Place squash cut side down on greased baking sheet and stick in oven for around 30-45 minutes. Might need more or less time depending on your oven.
Coarsely chop peppers and slice summer squash and place on another greased baking sheet (coat liberally with salt and cayenne if desired...I always desire cayenne). Stick in oven with squash. Pull summer squash and peppers out of oven after about 20 minutes if you don't want to burn some of them like I did (keep an eye on your oven...it might be evil like mine is).
Whisk together olive oil, mustard, anchovy paste, lemon juice, white wine, curry powder, black pepper, thyme, and fennel seed in large bowl. Mince and add the garlic (if you have a garlic press, this makes it much easier, and you don't even have to peel the garlic!) Chop onions and stir into the vinaigrette. Add the tomatoes and stir once more.
After about 35 or 40 minutes, take out the squash. Use a fork to shred the flesh of the squash into the bowl with the vinaigrette and other vegetables. Fold mixture together (a spaghetti scoop is helpful here).
Can be served warm or cold. If serving warm right after making, toss the toasted pine nuts and shredded parmesan cheese onto the salad before serving. If serving cold, refrigerate salad and toss the pine nuts and cheese on top when ready to serve. Keeps well in refrigerator for up to 1 week.