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A good source of folic acid and vitamin A—with only 37 calories per serving—spaghetti squash is an easy way to keep healthy-eating resolutions. The tender strands go well in pasta sauces and soups. Uncut spaghetti squash can be stored at room temperature for up to a month.
Oven Preheat oven to 375F. Pierce uncut squash several times with fork, and bake on baking sheet 1 hour, or until tender. Halve, remove seeds and scrape strands.
Best method for: Serving a crowd, because you can bake several at a time.
Stovetop Cook whole squash in large pot of boiling water 20 to 30 minutes, or until tender. Halve, and remove seeds and strands.
Best method for: Avoiding the work of slicing the raw shell.
Microwave Halve squash lengthwise, remove seeds and place cut sides up in dish with 1/4 cup of water. Cover with plastic wrap and cook on high power 10 to 12 minutes, or until tender.
Best method for: Making a hot dinner in 15 minutes.