A recipe today, Winter Squash Fu-fu:

I cooked a squash that looked like a giant acorn, but probably any winter squash will do. Cut the squash in half and remove the seeds and their binding strands. Then take your titanium spork (I doubt an ordinary fork will work as well) and scrape, scrape, scrape away at the squash's interior. You will eventually scrape free hundreds of short strands. Gently transfer these to a hot, oily pan and fry gently. Delicious! (You might add black pepper to taste. You might also fry the squash, as I did, with sweet plantain.)