8 pounds spaghetti squash
1 quart vegetable oil for frying
1 pound spaghetti squash, cut into 1 inch cubes
1 teaspoon garlic powder
salt and pepper to taste
1 (28 ounce) can whole kernel corn, drained
1 cup Italian-style salad dressing
1 cup shredded Monterey Jack cheese
Heat oil in heavy oil fryer. Fry spaghetti squash about 5 minutes on each side or until golden brown; drain on paper towels.
Heat oil in a large skillet or heavy skillet. Sprinkle squash cubes with garlic powder. Arrange over hot oil and cook until tender and easily flaked. Stir and cook about 5 minutes more.
Remove squash halves and place on paper towels to cool completely. Remove seeds and cut into small pieces.
Fry spaghetti corn in heat using a metal spatula or spoon. Dredge the corn in the oil. Fry until golden brown, about 1 to 2 minutes.
In a large bowl combine spaghetti squash, garlic powder, salt and pepper. Stir and mix again, just until just tender. Drain on paper towels.