Polenta cakes with spaghetti squash and veggie stew

This was quite the gourmet meal, it looked pretty, tasted good and was very satisfying on a chilly fall evening. All of the ingredients except the polenta  and chick peas are from Fair Foods.

Polenta Cakes with Spaghetti Squash and Veggie Stew

1 Spaghetti squash
1 onion chopped
3 cloves of garlic diced
1 banana pepper, chopped
1 yellow bell pepper, chopped
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
1 medium eggplant, peeled and chopped
2 stalkes of cellery, chopped
1/2 cup white wine
1 can chick peas
1 24 oz. can crushed tomatoes
1 tsp basil
1 tsp thyme leaves
salt and pepper
1 Polenta log
breadcrumbs

1. Preheat oven to 400 degrees. Place the whole spaghetti squash in the oven and bake until the squash is soft to the touch and can be easily pierced with a knife. (about 45 - 60 min) Set aside.
2. In a large stock pot heat 1 tbsp vegetable oil add onion and cook until opaque. Add the celery, peppers, garlic, zucchini, squash and eggplant. Add salt and pepper to taste. Saute until veggies are softened. Add wine and stir for 1 min, then add tomatoes, chick peas and seasonings. Bring to a boil, then reduce burner to low and simmer for 20 min.
3. While the stew cooks unwrap the polenta and slice it into 1 inch rounds. Gently press each cake into breadcrumbs to coat on all sides. In a heavy bottomed skillet melt 1 tbsp butter over medium heat. add polenta cakes and brown until they have a nice crust then turn and brown the other side.
4. Halve the spaghetti squash. Scoop out the seeds, then using a fork remove the flesh. Serve each polenta cake with a cup of spaghetti squash beside it and veggie stew on top.