I received a surprise spaghetti squash in a basket of random fruits and vegetables from a co-op and thought, “Now what?” Someone told me you could eat it just like spaghetti with bottled sauce. I tried that, and it was pretty nasty. No offense to vegetarians, but it is NOT the same as pasta! Then I started to think maybe it wasn’t fair to hate a squash for unsuccessfully masquerading as something from an entirely different food group. I tried it again in an au gratin recipe with sage, and it was tasty! The secret was to eat it with the right texture expectation. It’s stringy, obviously, but crisp like a raw potato even after you roast it and scoop out the natural shreds.