1 teaspoon salt
Rounded 1/4 teaspoon black pepper
5 1/2 to 6 lb butternut squash
5 oz Oka cheese or mild Cheddar, rind discarded and cheese coarsely grated on large holes of a box grater (1 1/3 cups)
1 1/2 cups heavy cream
3 fresh thyme sprigs

Special equipment: a Japanese Benriner or other adjustable-blade slicer*; parchment paper; a 2 1/2-inch round cookie cutter (optional)
scalloped, butternut, squash

1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
spaghetti, squash, moroccan

1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil
spaghetti, squash, pomodoro