Normally I would not post a recipe here in this blog, but I felt that it would be helpful for those who are stumped for ideas in how to use Winter Squash. Now is a great time to be eating all of the varieties of hard- skinned squash, because they are around us in abundance. They are full of healthy carbohydrates, and have a natural sweetness to them, which is helpful for people who have intense cravings for sweet things.
Spaghetti Squash with Mozzarella Cheese and Ratatouille

Shopping list: 1 spaghetti squash, 1 yellow onion, 1 clove garlic, 1 red bell pepper, 2 Italian eggplants, 1 zucchini, 1 bay leaf, 1 sprig of thyme, 4 oz fresh mozzarella di Bufala.

Roast a spaghetti squash (the large yellowish, oblong, smooth skinned- ones) in a very hot oven (about 400*F) for 45 minutes. Be sure to poke a few holes through the skin, so that it does not explode.

Dice two small eggplants into medium sized chunks, sprinkle them with some salt, and then let them sit in a colander in the sink while you prepare the rest of the ingredients.

Dice 1 yellow onion, 1 red bell pepper, 1 zucchini, and crush one piece of garlic.

Pour some oil into a large pot, and then add in the onion and the garlic. Toss in a bay leaf if you have one on hand. Let them cook through until translucent, but do not let them get brown. Next, pat the eggplant dry with some towels, and add them into the pot. Let them sweat in the oil as well. I sometimes cover the pot to let them steam a bit, which minimizes the amount of oil I will add in later. Add in the zucchini, sweat, and then the pepper. Let all of the vegetables stew together, and season with some salt and add in some herbs, such as thyme or oregano. The ratatouille is done when all of the vegetables are soft, and sort of stewed together, yet still holding their form.

Take the squash out of the oven. Cut it in half and scoop out the seeds. Using a fork, scrape out the "spaghetti" flesh of the squash. Get out four pasta bowls, and slice the mozzarella into thin pieces. Place the pieces on the bottom of the bowls, and top with the hot spaghetti squash. Next, spoon some of the ratatouille onto the squash. The mozzarella will melt with the heat of the squash, and the ratatouille will compliment all of the flavors. This is a perfect dinner for the still warm October we are experiencing.