Veggie Challenge #4: Spaghetti Squash

Here is the recipe for the spaghetti squash: Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour in an oven preheated to 375 degrees. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.

I was really surprised by how simple this was and by the way that this turned out. Also surprising is the many different ways it can be prepared: roasted, boiled, baked and microwaved. Click here to see the many ways it can be used in recipes. I've done a bit of online searching and apparently, spaghetti squash can be used as an alternative to pasta. Mix it with sauce or use it in the place of pasta in soups and salads.

I like it plain out of the shell. And, it's the sort of thing I can make ahead on Sundays and use in a variety of meals throughout the week.