This variety of winter squash is large, oval and yellow, and looks similar to a melon. It is unique among squash because when cooked, its yellowish flesh separates into long strands that resemble pasta. Spaghetti squash provides vitamins A and C and some of the B vitamins. It is also an excellent source of fiber.
To prepare, slice in half lengthwise, scoop out seeds and bake, cut side up, in oven or micro-wave. Add a little water to prevent drying out and hasten cooking. Flesh is done when it is easily scooped out in spaghetti-like strands. It can also be cooked whole; be sure to pierce the skin in several areas to allow steam to escape. Some people find it’s easier to soften the whole spaghetti squash for a few minutes in the micro-wave. Remove, cut in half, scrape out the seeds, and resume cooking. Experiment to see what technique works best for you.
Serve with a little olive oil, salt and pepper to taste. Or try butter and parmesan cheese, or of course, your favorite spaghetti sauce.

Spaghetti Squash “Carbonara”
This recipe is from Emeril Lagasse, and it was found on the Food Network ...
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