What is this and what am I supposed to do with it?

I am one of those strange people who actually get excited when my neighbors try to pass off their over abundant supply of "squash" on me. Perhaps it's because I don't have a garden of my own overgrowing with funny shaped, unrecognizable gourds or maybe it's because I just like a challenge. Whatever the reason, this year has been no exception.

Last week my husband came home with a huge bag full of spaghetti squash. As with any new recipes, some were successful and some were... ummm...I'll just say I was grateful to have a fridge full of leftovers that night. This dish, however, was overwhelmingly awarded "repeat dish" status. Even my husband, who is often more skeptical than my 2-year-old daughter, enjoyed this dish. I had my kids help prepare the squash which I think greatly contributes to the overall success a new dish has when it hits my dinner table for the first time. The unique shapes, smell and bright color of the squash were of great interest to these little curious minds. that matter. This recipe comes from one of my absolutely favorite cookbooks, Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert.

• 2 pounds winter squash (peeled, seeded and fibers removed, cut into 1/2 inch slices. Arrange in an ungreased oblong baking dish.
• 2-3 baking apples (cored and cut into 1/2 inch slices). Arrange on top of squash.
• 1/3 cup brown sugar, 3 T butter, 1 T flour, 1 t salt, 1/4 t ground mace (optional; I used nutmeg and cinnamon). Combine in a bowl then sprinkle on top of apples and squash. Cover and bake at 350 until squash is tender, 40 - 50 minutes.