Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. It is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. My mother in law told me about spaghetti squash and how to cook it.
1 Spaghetti squash
2 slices butter
1 tsp sugar
Cut it in half lengthwise. Scrape out the seeds and pulp. Add salt, sugar and butter.
You can bake rind side up about 30 to 40 minutes at 375 F. Or microwave 6 to 8 minutes (let stand for a few minutes afterwards).
I cooked in a microwave.
Separate strands by running a fork through in the "from stem to stern" direction.
Enjoy with mayo and garlic.
This is information on antioxidants:)