(Oval-shaped, about 4 inches in diameter, about 8 inches long, a light yellow green color). Also known as "vegetable spaghetti", this summer squash baffles many people who grow it or buy it, then take it to their kitchen and wonder what to do next. It is not like zucchini, nor is it like winter squash. Once baked or boiled, the insides of this strange vegetable are strand-like; the size and shape of spaghetti, but with a slightly crunchy, delightful texture.

The flavor is buttery and slightly sweet. You can serve it topped with tomato sauce and cheese, as you would regular spaghetti (it isn't starchy!) - or, you can build a casserole. Here is a recipe for a Spaghetti Squash Casserole. It is very good - takes 1 1/2 hours to prepare - makes 4-6 servings.

1 (8 inch) spaghetti squash
1 c. chopped onion
2 med. cloves crushed garlic
2 fresh tomatoes (med. sized)
1/2 lb. fresh sliced mushrooms
1/2 tsp. oregano
Salt and pepper
1 c. cottage or Ricotta cheese
1 c. grated Mozzarella
1/4 c. freshly chopped parsley
1 tsp. basil
Dash of thyme
1 c. fine bread crumbs
Butter for saute
Parmesan for top

Preheat oven to 375 degrees. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face-down, on a buttered tray at 375 degrees for about 30 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides.

While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly-chopped tomatoes. Cook until most of the liquid evaporates.

Combine all ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan. Bake at 375 degrees, uncovered, about 40 minutes. Can be used as side dish also.