Delicious After-bar Snack for Fall (Though Be Careful With Your Knives)

Heidi Swanson's wonderfully simple Curried Apple Couscous recipe (http://www.101cookbooks.com/archives/001509.html) is probably lovely with couscous, or bulgar. But using spaghetti squash as the base instead, as Meagan did this weekend, makes it truly transcendent. The rich flavor of the squash, combined with the curry and sweet crispness of the apples, make this dish a wholly satisfying late-night, half-drunk snack. And you don't even have to peel the apples! Or do much work with a sharp knife! Walnuts worked fine as a substitute for pinenuts, as did dried mint for fresh. To substitute spaghettie squash (and really, most things in life are better when you subtitute with spaghetti squash) simply cut your squash in half, microswave for 12 minutes with 1/4 cup water, then scoop the insides into your saucepan of cooked green onions and butter, season with salt to taste, then toss in the apples and let it simmer together for about 30 seconds or so. Eat it in a good ceramic bowl on the couch with an episode of Veronica Mars on the television for maximum deliciousness.

Note: I used 1/2 spagehetti squash when i made this (about 2 servings), and it was super buttery and flavorful, if a little on the salty side. You could probably use a whole spaghetti squash for four servings, and then just add 1/2 more apple, and a little more butter/salt to taste. This would also be great for dinner with a fresh salad and brown crusty bread.