Spaghetti Squash, also called vegetable pasta, is easy to prepare, and very tasty. It is called spaghetti squash because, after cooking, the squash flesh separates from the skin in long threads that look and feel like spaghetti noodles. In fact, you can substitute spaghetti squash for spaghetti noodles in many dishes.

A great advantage of spaghetti squash is that it only contains 60 calories per serving. Bet you can't say the same for pasta!

Preheat your oven to 375º.

Wash the shell of the squash. This will help prevent the spread of germs when handling and cutting the squash. I use a fruit and vegetable cleanser, but you can use a mild dish soap as well. Rinse well, then dry with a towel.

Cut the squash in half lengthwise.

Scrape the seeds out of each half, then place the squash, cut-side down, in a baking pan.

With a fork, pierce the squash shell several times.

Bake for about an hour, until the flesh is tender.

Remove the squash from the oven, and let cool for about 15 minutes.

Use a fork to pull the strands of squash flesh out. Enjoy!

I like to stir in some butter and parmesan cheese.

You can also freeze the cooked squash. Simply store it in airtight freezer bags. You can reheat it or steam it whenever you are ready to use the squash. I often take it from the freezer and put it in the refrigerator in the morning before I leave from work--this will partially defrost the squash. It only takes about five minutes to steam, or microwave with a bit of water.

Did you know you can also eat the squash seeds? Cook them just like pumpkin seeds.

Rinse them well, toss with a bit of oil (only enough to cover them), salt, then bake at 250° for about 20 minutes.

Serve them warm: yummy!