THE SQUASH WITH THE FUNNY NAME | 1, 2, 3

SPAGHETTI SQUASH CAKE WITH ORANGE-CREAM CHEESE GLAZE Have any leftover cooked spaghetti squash? This cake can put it to delicious use. Cooking spray 1/3 cup granulated sugar 1/3 cup packed brown sugar 1/4 cup stick margarine or butter, softened 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 2 tablespoons 1% low-fat milk 1 teaspoon vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 cup chopped cooked spaghetti squash Orange-Cream Cheese Glaze (recipe follows) 1 tablespoon chopped pecans, toasted

Preheat oven to 350°F.

Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set pan aside.

Beat sugars, margarine, ginger, and cinnamon at medium speed of a mixer until well-blended. Stir in milk, vanilla, and egg; beat at low-speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared cake pan, spreading evenly.

Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; carefully peel off wax paper. Cool completely on a wire rack. Spoon Orange-Cream Cheese Glaze over top of cake. Sprinkle with pecans.

8 servings (serving size: 1 wedge).

Calories: 283 (26% from fat); Fat: 8.2g (Saturated: 2g); Protein 3.6g; Carbohydrates 49.3g; Fiber 0.9g; Cholesterol 31mg; Iron 1.4mg; Sodium 184mg; Calcium 65mg.

ORANGE-CREAM CHEESE GLAZE

2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon grated orange rind
1 cup sifted powdered sugar
2 1/4 teaspoons 1% low-fat milk

Beat the cream cheese and orange rind at medium speed of a mixer until well-blended. Add sugar and milk, and beat at low speed until well-blended. Makes about 1/2 cup.

SPAGHETTI SQUASH, LEEK, AND POTATO FRITTATA

1/3 cup l% low-fat milk
2 tablespoons finely chopped fresh or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large egg whites
2 large eggs
2 cups cooked spaghetti squash
1 teaspoon stick margarine or butter
Cooking spray
2 cups frozen Southern-style hash brown potatoes, thawed
1 cup thinly sliced leek (about 1 large)
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese

Combine first 6 ingredients in a large bowl; stir in squash.

Melt the margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add the hash brown potatoes and sliced leek, and sauté for 7 minutes or until lightly browned. Add the egg mixture to skillet. Cover, reduce heat to low, and cook for 10 minutes or until the center is almost set. Uncover, and sprinkle with cheese. Preheat broiler. Wrap handle of skillet with foil, and broil frittata for 5 minutes or until the cheese melts.

4 servings.

Calories: 202 (29% from fat); Fat: 6.5g (Saturated: 2.5g); Protein 12.1g; Carbohydrates 23.7g; Fiber 1.7g; Cholesterol 119mg; Iron 1.7mg; Sodium 315mg; Calcium 154mg.

Combine first 6 ingredients in a bowl; stir well with a whisk.

Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.

8 servings (serving size: 1 cup).

Calories: 125 (30% from fat); Fat: 4.1g (Saturated: 1.4g); Protein 5.3g; Carbohydrates 18.2g; Fiber 3.1g; Cholesterol 6mg; Iron 1.8mg; Sodium 261mg; Calcium 77mg.

SPAGHETTI SQUASH-AND-VEGETABLE GRATIN

1 teaspoon olive oil
3 cups diced zucchini
3 cups sliced mushrooms
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
3 cups cooked spaghetti squash
Cooking spray
1/2 cup fresh breadcrumbs

Preheat oven to 450°F.

Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, and tomatoes.

Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2-quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450°F for 15 minutes or until bubbly.

6 servings (serving size: 1 cup).

Calories: 116 (29% from fat); Fat: 3.7g (Saturated: 1.7g); Protein 6.6g; Carbohydrates 15.9g; Fiber 2g; Cholesterol 8mg; Iron 1.7mg; Sodium 311mg; Calcium 148mg.

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Contributing Editor Greg Patent's has written an all-apple cookbook, A Is For Apple, that has been published by Broadway Books in August 1999.

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