Spaghetti squash is a healthy vegetable, high in beta carotene and anti-oxidants.
A 4 ounce serving has only 37 calories so it is an ideal vegetable for the weight conscious.
Spaghetti squash is low in fat and is a good source of niacin, Vitamin B6, Pantothenic acid, potassium and manganese.
It is also a good source of fiber and vitamin C.
Spaghetti squash has a light sweet flavor and can be served in the place of pasta in most dishes.
It is available year round, but is at its peak in the fall and winter.
2 to 3 pound spaghetti squash Wash the squash and pat dry.
Pierce in several places with a fork.
Place on the microwave rack and cook on high for 6 to 7 minutes per pound, turning once.
At the end of the microwave time, the squash should fee soft in places, if it does not, cook for a few more minutes.
Let stand for 10 minutes.
The squash will continue to cook while it stands.
To serve, halve the squash lengthwise and scoop out the seeds with a spoon.
Remove the strands of squash by "combing" it with a fork, separating the strands into spaghetti like pieces by pulling the fork lengthwise through the squash.
Serve in any of the following ways:

1. Toss with butter and parmesan cheese, salt and pepper to taste.
   Optional:add 1 tablespoon minced fresh parsley, 1/2 teaspoon dried basil and a dash of dried sage.
   Garnish with a sprig of fresh basil.
   
2. Top with spaghetti sauce.
   
3. Squash Primavera:Toss`with butter anda mixture of cooked vegetables such as: mushrooms, cauliflower, zucchini, carrots, asparagus tips and peas.
   Add minced ham and freshly grated parmesan cheese.
   
4. Saute 1 onion, 1 clove of garlic in 2 tablespoons of oil until onion is tender.
   Add 2 chopped tomatoes and sauté until tomatoes are warmed.
   Add this to the squash.
   Toss with 3/4 cup feta cheese and 2 tablespoons chopped fresh basil.
   Garnish with sliced black olives.