Instructions: Acorn, Delicata, Sweet Dumpling (about 12 oz - 1 lb): To Prepare for

Cooking: Do not peel. Cut in half lengthwise. With a spoon scrape out and discard seeds and strings.

To Bake: Place cut side down in foil-lined baking pan. Bake in a 400 deg F oven 30 - 35 min until tender when pierced. Scoop out flesh or serve as is.

Serving Suggestions:
* Fill halves with creamed spinach or green peas

* Stuff halves with mashed potatoes. Brush lightly with lowfat margarine and broil until golden

* Fill cavities with cranberry sauce. Serve with poultry

Butternut (1 - 2 lbs):
To Prepare for

Cooking: Do not peel. Cut in half lengthwise. With a spoon scrape out and discard seeds and strings.

To Bake: Follow directions for acorn squash, but bake 40 - 45 minutes. Scoop out flesh or serve as is.

Serving Suggestions:
* Season hot mashed squash. Spread in shallow casserole, sprinkle with shredded cheese and bake until cheese melts.

* Use as serving bowls for chili

* Fill cavities with stuffing. Serve with poultry or chops

Hubbard, Buttercup, Kabocha (about 3 lbs): To Prepare for

Cooking: Do not peel. Cut in half lengthwise. With a spoon scrape out and discard seeds and strings.

To Bake: Follow directions for acorn squash, but bake 50 - 55 minutes or until tender. Scoop out flesh.

Serving Suggestions:
* Puree squash. Add seasonings, then chicken broth until soup consistency. Serve hot topped with spoonfuls of low fat or nonfat sour cream or plain yogurt.

* Mash with lowfat margarine, orange juice and grated orange peel.

Spaghetti Squash (1 1/2 - 2 1/2 lbs):
To Prepare for

Cooking: Do not peel. Leave squash whole.

To Bake: Place whole in shallow baking pan. Add 1/4 C water. Cover and bake in a 400 deg F oven about 1 hr until tender when pierced. When cool enough to handle, cut in half lengthwise and discard seeds and strings. With a fork, scrape out spaghetti-like strands.

Serving Suggestions:
* Serve strands with marinara sauce and grated Parmesan cheese.

* Serve strands as main dish with meatballs and spaghetti sauce.

* Layer strands in baking dish with low or nonfat ricotta cheese, tomato sauce and fresh basil leaves. sprinkle with grated Parmesan cheese and bake until hot.

* Toss strands with lowfat basil pesto.

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