Food

My family loves spaghetti squash. Its nutty-flavored flesh turns into long strands when cooked. I use the microwave — no peeling necessary. If you can only find a large squash, leftovers freeze well.

Of the many varieties of apples available in fall, Rome and Golden Delicious are among the best for cooking as they hold their shape.

Cider Pork
Makes 2 servings

3/4 pound pork tenderloin
2 tablespoons flour
1 teaspoon dried rosemary
2 teaspoons olive oil
1 cup apple cider
1 medium Golden Delicious or Rome apple, cored and sliced

Remove visible fat from pork. Butterfly tenderloin by cutting it nearly in half lengthwise and opening it like a book. Do not cut all the way through. Dip both sides of pork in flour and sprinkle with rosemary.

Heat oil over medium-high in a skillet just big enough to fit the pork snugly. Brown pork on both sides, about 2 minutes. Add cider and bring to a simmer. Reduce heat to low and cover with a lid. Cook 10 minutes.

Remove the pork to a cutting board and add the apple slices to the pan. Raise the heat to high and reduce the liquid by half. Carve pork and spoon sauce and apples on top.

Walnut-Crusted Spaghetti Squash
Makes 2 servings

1 3/4-pound spaghetti squash (3 cups cooked)
2 teaspoons olive oil
Salt and freshly ground pepper
2 scallions, sliced
2 tablespoons walnuts, broken into small pieces

Prick squash in several places and wrap in paper towel. Microwave on high 5 minutes. Remove, let rest a minute and cut in half lengthwise. Scrape out seeds with a spoon and discard.

Scrape out the flesh with a fork (it will come out in strands) and place in a microwave-safe bowl. Add olive oil and salt and pepper to taste. Microwave on high 2 minutes. Remove and stir in scallions. Sprinkle walnuts on top and serve.