Pasta on the Vine

It’s not a fruit, but the exterior resembles a small, yellow watermelon.

It’s not pasta, yet run a fork through the cooked interior and the flesh releases in spaghetti-like strands.

Vegetable spaghetti, or spaghetti squash is a cross between soft-skinned and hard-shelled squash varieties, so it doesn’t even fit neatly into the squash family. But it does blend nicely into dinner menus and may be substituted for pasta by those on wheat-free diets.

The squash grow up to a foot long and eight inches in diameter. Larger squash have thicker strands of flesh and some say more flavor. A half pound equals one serving.

Whether it weighs three or five pounds, the squash should feel heavy for its size. The exterior skin may vary from pale to bright yellow. The squash may be stored at room temperature up to two months.

It is best cooked whole by one of the following methods:

* Microwave: Pierce the squash in several places with the tines of a sharp fork (Step 1) to allow the steam to escape during cooking. Place in a non-metallic baking dish and microwave on HIGH (100% power), turning four times, 15 to 20 minutes, or until the shell gives to pressure. Remove the squash from the oven and allow to stand five minutes before cutting.

* Oven: Pierce the squash with the tines of sharp fork in several places. Place it on a lightly greased jellyroll pan and bake at 350 degrees 45 minutes. Turn the squash over and continue baking 15 to 45 more minutes, until the shell gives to pressure.

* Stove top: Place the squash in a large, heavy kettle and cover with lightly salted, boiling water. Cover and cook 20 to 25 minutes, until a fork easily pierces the skin. Drain well.

After cooking the squash, cut it in half lengthwise (Step 2) and remove the seeds (Step 3). Then use the tines of a dinner fork to gently rake the strands of flesh free from the skin (Step 4).

The yellow to golden flesh has a bland, slightly sweet flavor. It may be served combined with butter and herbs, or tossed like pasta with tomato, white clam or pesto sauce.

For a gratin, combine the strands with a thick cream, cheese or mushroom sauce, top with buttered bread crumbs and/or Parmesan cheese and bake.