The SPAGHETTI SQUASH, or vegetable spaghetti, is one of our favorite squashes. It is a low-calorie, crisp-textured vehicle for sauces or seasonings. This particular variety we grow is called Hi-Beta Gold. It has been developed to contain a high percentage of beta-carotene. It is excellent with any sauce you would use on regular pasta, especially primavera types. There are two ways to cook it; boiling and baking. In both cases the squash should be left whole. For boiling drop into boiling water and cook for 20 to 30 minutes. When a fork goes easily into the flesh, the squash is done. To bake, prick squash and bake in a pre-heated 350 degree oven for 40 minutes to 1 1/2 hrs. or until tender. When the squash is cool enough to handle, cut in half length-wise, remove seeds, then with a fork “comb” the squash flesh. The spaghetti will pull off in long strands.