MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Spaghetti Squash - Preparation
  Categories: Low, Fat
       Yield: 1 Servings
  
  
   In answer to how to prepare spaghetti squash, I found this in the
   June, 94 issue of Southern Living:
   
   The flesh of spaghetti squash, when cooked, comes out like strands of
   cooked spaghetti and makes a great light stand-in for pasta lovers.
   
   Prepare squash by cutting in half lengthwise and removing seeds.
   Pierce skin several times with a fork and follow one of the cooking
   methods below.
   
   To bake, prepare squash, and place, cut side down, in a large baking
   pan. Bake at 350 oF for 45 minutes or until skin is tender and
   strands may be loosened easily with a fork.
   
   To microwave, prepare squash, and place, cut side down, in a baking
   dish. Add 1/4 cup water; cover with plastic wrap, folding back a
   small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10
   minutes.
   
   To boil, prepare squash, and place, cut side down, in a Dutch oven,
   add water to a depth of 2 inches. Bring to a boil; cover, reduce
   heat, and simmer 20 to 25 minutes or until tender. Drain.
   
   Cool cooked squash. Using a fork, remove spaghetti-like strands of
   pulp. Discard shell.
   
   Yield: 1 medium spaghetti squash equals about 4 cups cooked.
   
   From:    Ben Hambleton E262/422 <hamble@esvax.dnet.dupont.com>
   converted to MM by Donna Webster     donna@webster.post.demon.co.uk
  
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