Ingredients

• 1 whole spaghetti squash, rinsed under running water
• Topping ingredients as you choose

Directions

1. Wash hands with soap and water.
2. Cut the squash in half lengthwise, crosswise or in 1-inch rings. If squash is too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
3. Remove seeds and stringy fibers with a spoon.
4. Cook squash. The squash flesh should be easily pierced by a fork when done.
   • Microwave (shortest cooking time). Place squash cut side down on a microwave-safe dish with 1 to 2 tablespoons water. Cook on HIGH for about 12 minutes for a medium sized squash. Time will vary depending on size of squash and power of the microwave. Squash is done when the shell can be pierced with a fork and the flesh separates into strands.
   • Bake in the oven. Choose a baking temperature between 350 to 425 °F. Line a baking dish with foil for easier clean up.
     • For a "roasted" flavor, rub cut edges with a little vegetable oil (optional), place cut side down in the pan and bake uncovered.
     • For a "steamed" texture, add 1/2 cup water to the pan and cover with foil.
     • Check for doneness after about 40 minutes. Larger squash and lower oven temperatures may take longer to cook. Squash is done when the shell can be pierced with a fork and the flesh separates into strands
5. Let sit for 10 minutes or until squash is cool enough to handle. Use a fork to gently scrape the inside of the squash to make spaghetti-like strands.
6. Refrigerate leftovers within 2 hours.

Notes:

• Season the squash with a little salt and pepper or try nutmeg, onion or garlic powder.
• Top with your favorite pasta sauce. Try our Quick Tomato Pasta Sauce.
• Try sautéed mushrooms, onions or other veggies.
• Add a sprinkling of cheese.
• Include beans, tofu, cooked chicken, or cooked meat to make a one dish meal.