The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below.

To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 °F for 45 minutes or until skin is tender and strands may be loosened easily with a fork.

To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on High 7 to 10 minutes.

To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.

Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell.

June, 94 issue of Southern Living.

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