How To "Spaghetti" Squash

Spaghetti squash is called such because of its likeness to spaghetti. Once cooked, the flesh of this winter squash separates into lovely spaghetti-like strands that could, should you desire, stand in for noodles. Don’t be fooled by it’s tough, bright yellow, exterior - spaghetti squash can be described as “delicate,” both in texture and taste. The texture of the strands is reminiscent of angel hair pasta or a thin rice noodle, while the flavor is very mild compared to that of it’s fellow winter squash family members (slightly sweet, nutty, but not overpowering).

Now for a confession: it has never been my favorite squash.

This dissatisfaction comes, I think, because I’ve always compared it to real, actual, spaghetti (and thus, never really gave it a fair shot to shine for what it is), when really it needs to be celebrated as its own, beautiful, food. As soon as I stopped thinking of the squash as an “alternative to pasta,” it gained a place in my winter pantry. The potential is endless - it can be used as a side, main, base, condiment. Once prepared, it can be topped with sauce, tossed simply in butter, incorporated into a baked dish, used as a “boat” for stuffing, as a stand in for any vegetable you’d want to zoodle or grate, fried, pickled, you name it!

Remove “spaghetti” from your mind, and open your kitchen up to all the fun possibilities of this winter squash!

How To

Prepare Spaghetti Squash

Heat oven to 400F, making sure to have the rack in the middle position, and line a baking sheet with parchment paper.
Using a large, sharp, knife carefully cut squash into 3-4 (depending in the size of your squash) rounds, crosswise. The tough skin makes it very difficult to cut through, so don’t worry if they’re not quite even or if they’re a little wonky in their shape. While not necessarily the easiest way to cut the squash, doing it in rounds will get you the longest strands.
Remove seeds and “guts” from the center of the rounds. It is easy to do with a spoon, paring knife, your hands, or a combination of all three tools!
Drizzle/rub a small amount of olive oil on the cut sides of the rounds and sprinkle with kosher salt. Place flat on the prepared baking sheet.
Put sheet in the oven and roast for about 30-35 minutes. You don’t want the squash to brown, but it should be fork tender (and smell pretty good!).
Let cool on baking sheets until you can comfortably handle the rounds. Using a fork, gently pull and separate the strands of flesh from the skin. You can either discard the skin or use them to create little nests/bowls for topping the “spaghetti” (it’s too tough to enjoy eating)!
If you are not planning to use the squash right away, transfer it to a sealable container and let cool completely before storing in the refrigerator.

Need ideas for what to do next? Here are 10 Spaghetti Squash Recipes to get you going.