Okay, I know what you must be thinking. Like, how does this even merit a post. But hear me out. You all know I like vegetables (#eatfoodnottoomuchmostlyplants) and am on some strange culinary crusade to feature more plants as the centerpiece for breakfast, lunch, or dinner (see Sticky Whipped Feta Carrots, coming soon). Yes, I frequently steam up the florets from a head of broccoli and coat them in cheddar cheese and call it dinner (eaten with chopsticks, of course). And yes, I am a sucker for a simple, humble vegetable soup. But this vegetable… this simple, elegant, yellow, rotund little squash… is amazing. We get spaghetti squash at the CSA almost every week late summer and through the fall (thanks Potomac Vegetable Farms). And people keep doing weird shit with it. Like trying to make actual spaghetti or using it in pizza crust. No thank you. This squash is not a substitute for some other simple carbohydrate. It stands all on its own… as brunch, as the world’s most delicious snack, or just because. There is one very important trick to cooking spaghetti squash to elicit maximum spaghetti-like texture and quality. I will dispense this advice… now (hat tip, Baz Luhrmann).