Spaghetti squash

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Baking Method:

1. You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape.

2. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibers. It's still a good idea to pierce a few holes near the ends.

3. Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either.)

4. Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.

5. Once the squash is cooked and cooled for 10-15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibers with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.

6. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.

7. Serve immediately or reheat later by either steaming or microwaving.

Tip #1: Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife.) If it's undercooked at all, the strands won't separate and the taste won't be pleasing, especially to kids!

Tip #2: When cutting the spaghetti squash in half, feel free to do it either crosswise or lengthwise.

Boiling Method:

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1. Cut squash in half and scoop out the seeds and fibers with a spoon.

2. Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.

3. Pierce the shell a few times with a large knife, skewer or an ice pick to allow steam to escape.

4. Bring to a boil.

5. Cover, reduce heat, and simmer 20-25 minutes or until tender. Drain.

6. Using a fork, scrape the pasta-like insides out onto a service plate or bowl.

Dessert "Spaghetti" Squash—Serves 4-6

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Ingredients:

1 Medium Spaghetti squash

6 Tablespoons Butter

¼ cup Brown Sugar

1 Tablespoons Ground Cinnamon

1 cup Chopped Pecans

Salt and Pepper to taste

Preparation:

Prepare and cook squash (see basic methods above).

Use fork to pull the squash strands from the shell onto a serving plate or bowl.

Toss with butter, brown sugar, cinnamon, pecans, salt and pepper.

Serve hot, microwaving tossed strands, covered, on High power for 2-3 minutes if necessary.

Back to The Basics Buttered Spaghetti Squash—Serves 4-6

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Ingredients:

1 Medium Spaghetti Squash

2 Tablespoons butter or olive oil

Salt and Pepper to taste

Preparation:

Prepare and cook spaghetti squash with one of the basic cooking methods above.

Use fork to pull the squash strands from the shell onto a serving plate or bowl.

Mix with butter or olive oil.

Sprinkle with salt and pepper to taste.

Simple Cheesy Spaghetti Squash—Serves 4-6

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Ingredients:

1 Medium Spaghetti Squash

½ Cup Grated Parmesan Cheese

¼ to ½ cup Butter or Olive Oil

Salt and Pepper to taste.

Preparation:

Cook and Prepare Spaghetti Squash with your choice of basic methods (above).

Toss squash strands gently with butter, cheese, salt, and pepper.

Velveeta Spaghetti Squash—Serves 4-6

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Ingredients:

1 Medium Spaghetti squash

¼ - ½ Cup Butter

Salt & Pepper to taste

1 Clove Fresh Garlic

½ - 1 Cup Velveeta Cheese

Preparation:

Prepare and cook squash (see basic methods above).

Place the pulled squash strands in a microwave-safe dish.

Season the squash with salt and pepper.

Add the butter, clove of garlic and Velveeta cheese.

Cook the mixture in the microwave on High power for about 5 minutes or until Velveeta is melted.

Spaghetti Squash Hash Browns—Serves 4-6

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Ingredients:

1 Medium Spaghetti Squash, cooked

1/3 cups all-purpose Flour (or try Whole Wheat Flour for a healthier dish)

½ cup Grated Parmesan Cheese

4 Tablespoons Butter or Olive Oil

Salt and Pepper to taste

Sour cream garnish (optional)

Preparation:

Prepare and cook squash (see basic methods above).

Mix squash strands with flour and cheese.

Heat 1 Tablespoon Butter or Olive Oil in skillet over medium-high heat.

Spoon ¼ cup of squash mixture into skillet.

Pat and press the squash mixture to form a thick "hash brown" cake.

Cook until bottom is lightly browned.

Turn hash brown over and cook the other side until lightly browned.

Continue with remaining squash mixture, adding butter or oil to the skillet as needed.

Sprinkle with Salt and Pepper to taste.

Serve with a dollop of sour cream if desired.