Fall is a wonderful time in the garden. As the autumn harvest yields its bounty, many of the fruits of spring and summer are still available. This stuffed spaghetti squash is a celebration of the season. Staples like swiss chard, cherry tomatoes, and fresh herbs fill the squash like a colorful harvest basket. At serving time, the stuffing is mixed with the golden, spaghetti-like strands of squash to create a light, savory dish. Roasting the squash a day ahead is a great way to maximize your time. Simply cool the squash and store it in a covered container in the refrigerator. The next evening, stuff the cold squash and bake until heated through. With a pre-prepared squash, you can have dinner on the table in about 30 minutes. Spaghetti squash vary in size. This recipe calls for a large squash and uses only one of the halves. If you get a large squash, use one half for this recipe and then try your own variation another evening with the second half. The mild flavor of the squash makes a wonderful canvas for culinary creativity.
