Eat This Now: Spaghetti SquashIn season early fall to winter. From the November 2010 issue of Runner's World
One cup of spaghetti squash (whose edible interior breaks up into noodle-like strands when cooked) has just 42 calories with two grams of fiber. It's also a good source of vitamin B6 and C, as well as the minerals manganese, potassium, and iron
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The oblong squash, which has a slightly sweet flavor, should feel heavy for its size and be free of bruises or soft spots. The color can range from pale ivory to yellow and orange. Store whole spaghetti squash at room temperature for up to a month.
Pierce the surface of a whole spaghetti squash with a fork multiple times. Bake it at 400° F for one hour. Let it cool, then slice open and use a fork to comb out the stringy flesh. Bittman suggests squeezing in a strainer to drain excess water. Toss with a little browned butter, ground nutmeg, chopped sage, grated Parmesan cheese, and black pepper.