As we rode our bicycles down the bike path on Kenai Spur Highway, with our yellow lab, Rosie, running beside us, my wife turned to me and said, “I really love fall. I don’t think I ever realized how much I love it.” She talked about how crisp the air feels on her face, how it smells, the way the damp leaves lay across the bike path like a golden carpet. We both realize that it won’t be long before the path is covered in snow and we’ll have to retire our road bikes for the season, so our family is trying to sneak in as many rides as we can before we run out of time.
“I love it too,” I offered, and when she asked why I love it, it wasn’t long before I launched into the food and the flavors of fall, in typical Maya fashion. Pears and apples, wild mushrooms and brussels sprouts, cinnamon and nutmeg, sweet potatoes and pomegranates, maple and butterscotch, all varieties of hardy, colorful squash. My list could go on and on.
For dinner that night we had these spaghetti squash bowls with a cheesy garlic and spinach cream sauce. Despite being naturally low-carb and vegetarian, this dish feels very rich and indulgent, so I served it up with a nice green salad on the side dressed with an acidic balsamic vinaigrette.
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