Spaghetti Squash

With Winter on the horizon, you may have noticed a wider variety of squash available. One of the more common and versatile squash to appear more prominently around this time is the Spaghetti Squash.

When selecting a Spaghetti Squash, find one that is heavy for its size and has an even pale color. Avoid ones with any soft spots and green coloring - as that is a sign of immaturity. An average four pound Spaghetti Squash should yield around five cups and every 4oz contains a mere 37 calories. There are many ways to cook one of these bad boys, but if you plan on cutting one in half make sure you have a large knife and some muscle power.

To prepare Spaghetti Squash whole, use a sharp knife to puncture it - much like a baked potato - and place it in the oven on 375 F for an hour. You can also boil, microwave, or slow cook it in a crock pot (if your crock pot is large enough.) One peculiar characteristic is that when cooked, this squash does not mash like other squash. The strands inside separate and are often used as a substitute for pasta. When your squash is cooked, cut it in half and remove the seeds and pulp and separate the strands by running a fork from stem to stern. The seeds can also be roasted similarly to Pumpkin seeds. To prepare the squash halved, you'll have to separate the pulp and seeds before cooking. Bake with the rind side up at 375 F for 30-40 minutes.