(Chandler West~Chicago Sun-Times) Photo styling by Judith Dunbar Hines.

Recipe: Spaghetti squash with crisp brussels sprout leaves

Several years ago, after a particularly brutal winter, I moved from Chicago to a Southern state. I was sure I would be happy to leave behind the heavy coats and deep snow drifts.

And, for several months, I was happy. In spring the wildflowers sprouted in the dry landscape in a riot of colors. Not the daffodils and tulips I was used to, but beautiful nonetheless. Summer came with full force and acquainted me with weeks of 100-plus degree temperatures and I began to long for Lake Michigan breezes. But when the fall arrived, ah, that’s when I missed my hometown the most.

Yes, I missed my friends and deep-dish pizza. But what I realized I was missing most as the fall months arrived was a sound. It was the crackle of colorful dry leaves on the ground, just begging me to walk through them and shuffle my feet and kick them into piles.

By the time fall rolled around the following year, I was back in snow country!

Recently, as I walked to my neighborhood farmers market, I realized I was hearing that rustle once again. The sound of fall announcing that my favorite season had begun.

And in the market, ready to confirm the calendar change, there were mounds of colorful squashes. Then I spied a 3-foot-long stalk of beautiful brussels sprouts and I remembered that rustle of leaves.

I chose a pale yellow spaghetti squash and then strolled home, kicking leaves all the way. I knew this dish was going to make me smile — the crispy leaves in contrast to the soft spaghetti-like strands of squash would be my invitation to fall to come on into my kitchen and stay a while!