I went to Waitrose today to stock up on their cream cheese (less carby than philly brand) and saw they had small spaghetti squashes for sale!

So I bought 3 (I have been told they will keep) to experiment with.

I found the best way to cook them is to halve, scoop out the seeds, lay them rind side up in a container with about 1/2 inch of water piece holes in the rind with a fork, and nuke them. They do not retain the water that way. If yours are about 3 lbs each......it took about 10 minutes per half.

I make shrimp alfredo to serve on top as you would regular pasta. My picky old man even loved it!

I just bought another one today with the picky one's blessing. This time I am going to make a nice meat sauce (tomato) and serve just like spaghetti.

I generally don't like the flavor of squash that much -- does it taste like squash or does it absorb flavor? How much do you get from one 3 lb squash? And I believe I read somewhere that it can be frozen. Any experience with that?