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.
Since it already looks like pasta strands, why not give spaghetti squash the full southern Italian treatment, with olives, capers, sun-dried tomatoes, and pine nuts. It brings warm, sunny flavors…
Here, spaghetti squash is used like pasta to delicious effect, and a quick garlic bread rounds out the meal.
Toasted spices and a touch of chile perk up the flavor of this mild squash.