Tonight's Dinner Brought To You By The Color Yellow

This is a great fall combo...it celebrates the last of summer corn and the beginnings of fun squashes.  The color scheme was purely coincidental.
 Corn Chowder

Ingredients:

1 clove garlic

1 carrot

1 parsnip

2 medium potatoes (yukon gold's are good)

2 ears fresh corn

Water or veggie stock

4-5 dashes italian herb mix

Handful cherry or grape tomatoes

Fresh basil for garnish

Put a large stock pot on medium heat and add oil.  Chop up the first 4 ingredients and add to the pot.  Cook for 5 minutes.  Cut the kernels off the corn cobs and add the kernels to the pot.  Break the cobs in 1/2 and put them in the pot as well.  Add enough water or stock to cover all the ingredients and add the herb mix.  Bring to a boil then lower to a simmer for about 45 minutes.  Ladle out 2/3 into a blender (make sure to let it cool before you blend).  Puree it, then return it to the pot.  Throw in the tomatoes and basil and serve.

Lemony Spaghetti Squash with Capers

Ingredients:
1 spaghetti squash
capers
lemon juice
olive oil
salt

Poke some holes in the squash and place on a shallow pan.  Heat the stove to 375 F and heat the squash for 40-50 min. or until a knife goes through easily.  Let cool then cut in half.  Scoop out the seeds, then scoop the squash strands in a bowl.  Dole out a few spoonfuls of capers, add a bit of lemon juice and a bit of olive oil and sprinkle with some salt.  Voila!  I didn't really use measurements so just add a little at a time until it tastes right to you.