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This past week was officially the last week of our CSA season. Though, because you’ll have to pry my fresh, local vegetables out of my cold, dead hands, it’s actually not the last week for us.

Rolling Prairie has a “late” bag and we’re signed up. Meaning, we’ll be getting veggies until Thanksgiving.

But, because I know most of you who come to this space for CSA cooking inspiration are finished, we’ll be moving on to your regularly scheduled program of recipes and cooking inspiration for the remainder of the fall, winter and part of spring. That is, after this blog and next week’s which will be a roundup of our favorite recipes from the 2013 CSA season.

So, how’d we use our “last” week of Rolling Prairie produce for 2013? We made a twist on something we’ve been making all summer: spaghetti squash topped with delicious sauteed items.

Last week we got eggplant, sweet potatoes, cherry tomatoes, peppers, leeks, green onions and kale. The leeks and green onions were perfect for dressing our spaghetti squash, so we did that while snacking on cherry tomatoes.

The results were really, really tasty.

Green Onion and Leek Spaghetti Squash

1 spaghetti squash

2-3 green onions, chopped

2-3 leeks, chopped

1-2 bell peppers, chopped

1 tablespoon oil for the frying pan, plus a little to rub on the squash (we used coconut oil)

Marinara, as needed

Cheese (optional)

Preheat oven to 425 degrees. Halve your spaghetti squash lengthwise, scrape out the seeds and rub a little oil on the cut side. Place cut side down on a parchment-lined cookie sheet.

Bake 30 to 45 minutes, until the squash is soft and ready to be scraped into noodles with a fork.

Once the spaghetti squash has finished in the oven, heat oil over medium heat in a large frying pan/skillet/wok.

Add green onions and leeks, stir for 1 to 2 minutes. Add the peppers and stir until they’re heated through.

Split spaghetti squash into serving bowls, top with onion-leek-pepper mixture, marinara sauce and cheese, if using. Enjoy. Serves: 4.