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1
Preheat oven to 375F.
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2
Place each piece of squash hollow side up on a square of foil large enough to wrap it; sprinkle with salt and pepper and dot with butter.
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3
Wrap tightly.
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4
Place squash on a baking sheet and bake 45 minutes until fork tender.
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5
Unwrap and serve with extra butter if you like.
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6
VARIATIONS
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7
Before wrapping add a little honey or maple syrup, brown, maple, or cinnamon sugar, or orange marmalade to squash along with butter, salt, and pepper (about 2 tablespoons in all will be enough).
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8
Wrap and bake as directed.
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9
Recipe too flexible for meaningful nutritional count.
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10
Per serving: 185 C, 15 mg CR, 610 mg S*
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11
Baked Spaghetti Squash: Leave squash whole; place on a lightly greased baking sheet, then bake at 375F.
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12
about 45 minutes until you can pierce the squash easily with a fork.
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13
Remove squash from oven, halve, remove seeds, then with a fork, scrape flesh into strands.
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14
Toss with melted butter or top, if you prefer, with Tomato or Cheese Sauce.
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15
Per serving (without butter or sauce): 20 C, 0 mg CR, 15 mg S*
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16
To Charcoal Bake: Season and wrap each piece of squash as directed.
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17
Bake on a grill set 34 above a moderately hot charcoal fire 3/41 hour, turning two or three times.
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18
Note: You can cook the squash the same way on an outdoor gas or electric grill; the cooking times will be about the same.
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19
Per serving: 155 C, 15 mg CR, 610 mg S*
