One of my favorite things about Fall/Winter is the many squashes to choose from. I especially love the Spaghetti Squash. I use it in place of pasta and rice. It is low in fat and high in fiber. I bake one up and scoop out the delicious insides and use in everything from soup to stir fry. Before I bake it I cut in half with a sharp knife. I then use a metal ice cream scoop to remove the seeds. I cook until a fork goes easily through the skin.
I bake the squash upside down in a baking dish with a little water in the bottom to help the squash steam.
Once its all baked I store the spaghetti like insides in a covered container and refrigerate to use in dishes I cook throughout the week. Try with eggs scrambled with herbed goat cheese. Enjoy!