Spaghetti squash originated in Italy. It's name refers to the flesh which, when cooked, forms loose spaghetti-like golden strands. The squash is low in calories and doesn't have a lot of flavor; it's texture makes it unusual and appealing.

Prick the squash with a long-tined fork and bake whole in a preheated oven at 350 degrees F for 40 to 90 minutes, depending on the size. Or, heat a large kettle of water to boiling, drop in the squash whole and cook 20 to 30 minutes.

When the cooked squash is cool enough to handle, split lengthwise and remove seeds. Now comb the flesh with a fork and the "spaghetti" will pull off in long strands. Great for topping with sauce or adding butter and grated cheese to.

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