What to do with CSA veggies?
Use the pea shoots first. It depends on how mature they are. If they are pea sprouts (looks kind of like alfalfa sprouts) , don't stir fry them! They are a delicate tasting green, that can be used in sandwiches or salad, atop fish or chicken or egg lightly dressed with a vinaigrette.
Spaghetti squash - this keeps a long time, so don't feel like you have to use it right away. I microwave or roast them and use them in EVERYTHING! I love the stuff. But I love it topped with a soy peanut sauce or other asian sauce, tossed with garlic, oven dried or smoked tomatoes and a good hard cheese and/or olives.
Apples - again store in the fridge and they will keep. Slice into salads, use on pizza, use in a filling with sausage for an acorn squash.
I assume you know how to eat or bake an apple.
Pea shoots can be steamed or stir-fried, added to salads, marinated.
Steam the whole squash, or nuke it, then remove the strands and mix with cheese plus sauteed onions and mushrooms, with or without sausage. Put mixture into hollowed-out acorn squash halves, top with buttered bread crumbs and more cheese, and bake. ( Use whatever seasoning profiles you like)
squash: cut in half, scoop out seeds. bake, fork out strands of spaghetti as a side.
oyster shrooms: get some butter and olive oil piping hot in non-stick pan, sear the mushrooms - verrry tasty
pea shoots: never tried, but an asian stir fry comes to mind: quick saute garlic/ginger, add shoots, soy, oyster sauce, saute quick & serve.
Ditto on the stir-fry for the pea shoots, but because the flavor is so delicate, I would not add any soy or oyster sauce. Those condiments would overpower the flavor of the pea shoots. If you have to add any liquid a thinned out chicken or vegetable broth would do just fine.
But seriously, a quick stir fry with some diced garlic, minced ginger, white pepper and salt to taste is the perfect way to go. One of my favorite veggies of all time.