I am now on a "squash kick"! Why? Because where I live, winter squash is in season, and it's everywhere!! There are so many great things about squash, (in regards to nutrition), and there are so many ways you can use squash in everything from desserts to main dishes! Growing up, when this squash was in season, we would have spaghetti squash with the meat sauce, (just like traditional spaghetti, but instead of pasta- it was with the squash!) It's healthier, low carb, and gluten free! The crazy thing is, when the squash is cooked, all you do is take a fork to pull up the "noodles", and it really does resemble a very thin spaghetti! The texture of this particular squash is very stringy- not dense or "creamy" like the butternut, and other winter squashes. Now, in regard to taste, I would say that this squash does have a slight sweetness to it, but is very subtle in flavor- doesn't have as much density or "nuttiness" as the butternut, or other squashes. Instead of just doing a traditional "spaghetti w/ meat sauce" dish, I opted to go a bit more complex with the flavors, and there is no sauce with this dish! I chose not to do one, in order to keep it more simple, and enjoy the flavors as they are without masking them. You've got the beautiful and delicate squash "noodles" combined with the "bite" of the sauteed kale and garlic, the crunch and smokiness of the bacon, and the juicy and tender turkey meatballs that are mixed with apple, onion, and cheddar cheese. A wonderful Fall dish that is healthy, colorful, and an incredible mix of different flavors and textures!