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Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash; a young Rioja complements the seafood. The hearty soup gets its color from red lentils and carrots; bacon and sage add depth and complexity to the flavor. A mustard vinaigrette and sweet pears nicely balance the slightly bitter escarole salad.

Serves 4

~ soup ~

~ main ~

~ side ~

~ dessert ~

1. Bake gingersnaps, and let cool. Cook the spaghetti squash.
2. Cook the bacon, then vegetables for the soup. Mix vinaigrette.
3. Finish making soup; let simmer. Prepare the escarole salad.
4. Saute the leeks and scallops. Make sauce, and assemble entree.
5. After dinner, assemble gingersnap sandwiches, and serve.