So last night, I found a new and delicious flavor combo (for me) for spaghetti squash, and wanted to share for whatever it's worth. I nuked the squash (halved, face side down in water in a pyrex dish) in my admittedly underpowered microwave for 40 minutes at 70% power. It came out better than if I'd baked it. I seeded and scooped out the flesh, and pulled it all apart into spaghetti strands. While the squash was cooking, I sauteed a chopped vidalia onion in butter until browned at the edges, then poured this over the squash, and tossed with Penzey's lemon pepper and thyme to taste. Then I chopped some pencil thin asparagus into thirds, chopped 1/3 lb. prosciutto, and tossed both into a medium high skillet with a tbsp butter for 2 minutes, until the asparagus began to cook. I then added in the seasoned squash, tossed until heated, 1-2 min more, and turned the heat off. I served this yummy gloop in a pasta dish, and topped it with a dollop of creme fraiche. It's not low fat, but for the wheat-allergic or low carbers, a perfect dish. It went great with some chilled Big House Pink from Bonny Doon. And I drew all sorts of admiring sniffers today at lunchtime with the leftovers.