Spaghetti Squash

It's an oblong winter squash with seeds and pulp in the middle, not unlike the inside of a pumpkin. When cooked, the squash inside separates from the rind in strings, which resemble strands of spaghetti. Hence the name "spaghetti squash".

It doesn't necessarily taste like pasta, it gives some crunch to the strands. When cooking, you'ill be delighted to know that it responds well to just about any type of cooking, and can be boiled, baked whole or in pieces in the oven, or even cooked in the microwave.

I would suggest to cook it in the microwave than to put into the oven. Unless you have strong arms to cut the squash open. First, prick the squash all over with the tines of a fork. Next, pour some water on the dish and put the squash in. Microwave on high heat for 10 minutes, or until soft to touch. Let it cool for 5 minutes before slicing. Finally, separate the strands with a fork and top with your favourite dressing.

Do not throw away the seeds. Like pumpkin seeds, they can be baked and toasted, making them a great garnish for salads or simply a snack at any time.

To bake, place the seeds in a single layer on top of a sheet of parchment paper or foil. Sprinkle iwth olive oil and salt and pepper. Bake on high heat oven for about 20 minutes or until crunchy and toasty.