I don’t eat squash much, but when I do, it’s usually pumpkin pie.  About a few months ago, I had spaghetti squash for the first time at a local restaurant and was amazed by the flavor and the texture.  I didn’t think much of it afterwards, but when I passed by them at a local grocery store earlier this week, I decided to make some on my own.  The squash is pretty versatile, I can treat it like traditional pasta and lay on the sauce, or coat it with garlic infused olive oil with a touch of salt and pepper.  The crunchy texture provides a nice bite and one squash yields many servings.