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Spaghetti Squash

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What is it?

Named for the crisp spaghetti-like strands of their cooked flesh, these football-size squash are more about texture than flavor. Once cooked, they make an unexpected ingredient in shredded vegetable salads or a great stand-in for spaghetti. Their mild flavor pairs well with just about any dressing or sauce. Toss cooked spaghetti squash with your favorite marinara sauce or pesto, or sauté with brown butter and fresh herbs.

How to choose:

Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots.

How to prep:

Halve the squash lengthwise and scoop out the seeds. Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake at 350°F until the strands of flesh separate easily when raked with a fork, 50 minutes to 1 hour. Taste a few strands: they should be tender. If not, continue to bake. Set the squash halves aside until cool enough to handle. Use a fork to rake the cooked squash flesh into strands.

How to store:

Store spaghetti squash for several weeks at room temperature.


Leave a Comment


  • Sandra Lee | 01/04/2018

    I have made stovetop rice pudding on a gas range for many years bringing it to a boil with no problem like the recipe on your website instructs. I am now cooking on an induction range (electric) and scorching is a problem when bringing the rice mixture to a boil even though I am using a heavy enamel cast iron pot. I can't go past setting # 4 of 10 while stirring constantly. # 5 will definitely scorch. Any suggestions?

    Also, your recipe says to add the rice mixture to the egg mixture then return to the pot to reheat? Why not just add the egg mixture to the cooked rice mixture then reheat?

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