Fall is indeed the time for pumpkin spiced everything, but the season has an unsung hero — squash.

Butternut, red kuri, crookneck, calabaza — all are great options for seasonal cooking. Spaghetti squash in particular offers a diverse range of cooking options, including gluten free alternatives for pasta recipes.

Set your $4.50 pumpkin spice latte down for a while and make this fresh fall feast. I found both of these recipes online and there are plenty more out there if you want to add more courses.

Spaghetti squash primavera:

1 spaghetti squash, cut lengthwise and seeded

2 tablespoons vegetable oil

1 chopped onion

1 minced garlic clove

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Preheat the oven to 350 degrees fahrenheit. Place the spaghetti squash cut side down onto the pan and bake for 45 minutes.

While the squash is baking, cook the onions in a skillet on medium. Add the garlic and tomatoes.

Use a spoon or fork to scoop the pulp from the squash and put it into a bowl.

Stir in veggies and feta, then sprinkle with basil. Serve warm.

Butternut squash soup:

1 two to three pound peeled and seeded butternut squash

2 tablespoons unsalted butter

1 chopped medium onion

6 cups chicken stock

Salt and pepper

Nutmeg

Cut the squash into 1 inch chunks. Melt the butter in a large pot.

Add the onion to the butter and cook until translucent (this should take about eight minutes).

Add the squash and chicken stock to the mixture. Bring all to a simmer and cook until the squash is tender (15 to 20 minutes).

Remove the squash chunks from the pot and puree them in a blender.

Return the blended squash to the pot and stir everything together. Season to taste with nutmeg, salt and pepper.