After much resistance, a few weeks ago (with the help of a

After much resistance, a few weeks ago (with the help of a certain winter squash soup), I succumbed to fall and winter. That big squash was like a parting gift from our summer CSA from Local Roots Farm–a send-off into the dark, cold wilds of winter. After our summer CSA ended, our produce drawer felt a little empty and sad. We fumbled through a few meals, a bit surprised by how much we missed the weekly appearance of our veggie box. Looking back, it shouldn’t have been a surprise: with our CSA, we ate better, in every sense: more vegetables, all fresh; more meals at home; more time cooking together. Luckily, we had decided to sign up for a winter CSA from Whistling Train Farm, so it wasn’t long before we were back to getting our weekly fix. I was prepared (and excited) for large doses of brassicas and winter greens, but what I wasn’t quite ready for was the relentless apperance of squashes which, I quickly realized, I am pretty ambivalent about. The inaugural squash soup was one thing, but the inherent sweetness of squash is something that, as a lover of all things savory and bitter and spicy, makes it hard for me to get down with on a regular basis. But this week, I couldn’t deny it any longer: I was outnumbered, one person facing a counter covered with Acorn, Heart of Gold, and Spaghetti squashes. Enter my fiance, whose enthusiasm for the Spaghetti squash was both alarming and inspiring. “Spaghetti squash is my favorite. It’s like the geode of the squash world,” he declared. I am sure my facial expression was dubious at best, so he continued: “It’s the most unexciting, ordinary looking squash, but its insides are magical,” referring to how the squash naturally–and yes, wondrously–breaks up into hundreds of thin, perfect “noodles.” I have to admit that shredding the cumbersome, beige squash into a gorgeous heap of fine, gold strands with my bare hands was pretty thrilling. But I like what came next even better. Instead of drowning the “spaghetti” in tomato sauce as many people recommend, I found this recipe, which balances out the sweetness of the squash with garlic, capers, basil, and Parmesan cheese. I added extra doses of garlic and cheese, along with parsley and red pepper flakes, and some generous turns from the black pepper grinder. I cleaned my plate. Spaghetti squash: I’m sold. Now onto the next one.