I’ve been on a squash kick lately. With so many varieties available the recipe possibilities are virtually endless. Squash can be used in both sweet and savory dishes from soups to pies, side dishes to main courses. They have a wonderful natural sweetness and are very nutritious.

The very versatile spaghetti squash has a crunchy yet soft, noodle-like texture and is often used in Chinese and Japanese cooking. It can be baked, boiled, steamed and even microwaved. The large seeds can be seasoned and roasted like pumpkin seeds, which makes for a healthy snack. If you’re the grow-your-own type, spaghetti squash thrive in cooler months in gardens or containers. They are monoecious, meaning they have both male and female flowers and therefore are self-pollinating. If you have an abundance of squash plants, the flowers themselves can be sautéed and eaten.

Spaghetti squash is naturally low in calories and high in folic acid, potassium, vitamin A, and beta carotene. With so much concern these days about cutting carbohydrates, and also with wheat gluten intolerance, spaghetti squash is a wonderful alternative to starchy, high carb foods. It’s unique texture makes it a great substitute for pasta or rice, perfect if you are doing the low-carb thing or have gluten allergies.

Since spaghetti squash are usually quite large, this recipe for a casserole makes enough to feed a crowd or to have lots of leftovers. It’s economical (spaghetti squash costs less than a dollar a pound when in season), great to reheat and will feed your family for days. Leave out the bacon for a vegetarian version, or omit the breadcrumbs to make it gluten-free.

This article appears in Sep 30 – Oct 6, 2010.