Spaghetti Squash

Spaghetti squash is one of the all time favorites with SCDers because
when it is cooked, the flesh separates into strands similar to cooked
spaghetti.  However, persons with strictures or scaring should use it with caution, as the bulk could cause obstructions.

1 spaghetti squash

To bake: Preheat oven to 350 F. Cut squash in half lengthwise and
remove seeds. Pierce skin several times with a fork. Place squash, cut side
down, in a large baking dish. Bake for approximately 45 minutes, or until the
skin is tender and strands are easily loosened with a fork.

To boil: Cut squash in half lengthwise and remove seeds. Pierce skin
several times with a fork. Place squash, cut side down, in Dutch oven.
Add water a depth of 2 inches. Bring to a boil; cover, reduce heat, and
simmer 20 to 25 minutes or until tender.

To microwave: Cut squash in half lengthwise and remove seeds. Pierce
skin several times with a fork. Place squash, cut side down, in a large.
Microwave-safe baking dish. Add < cup water. Cover with plastic wrap
which is pierced once with a fork to allow steam to escape. Cook on HIGH for
8-10 minutes, until the skin is tender and strands are easily loosened with
a fork.

Whichever method of cooking you choose, when the squash is done, allow
it to cool. Then take a fork and tease out the strands of "spaghetti".
Discard shell.

To Serve:

Top with SCD meat sauce
Top with grated legal cheese
Top with LEMON-PEPPER SAUCE
Top with many other sauces.

1 medium size spaghetti squash yields about 4 cups of "spaghetti" and
so probably serves four, depending on their appetite, and how much protein
you're topping it with.


-- Marilyn (New Orleans, Louisiana, USA)
  Recipe from Louisiana SCD Lagniappe (forthcoming)