Spaghetti Squash

A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nut like flavor.

The yellowest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Although it may seem counter intuitive, larger spaghetti squash are more flavorful than smaller ones.

When cooked, the flesh separates in strands that resemble spaghetti pasta.

Uncooked Spaghetti Squash can be stored at room temperature for about a month.

When you buy spaghetti squash, it should have a nice lemon yellow color. If it is green it means that it is under ripe.

Washing and Cleaning Spaghetti Squash

Begin by washing the squash with a vegetable brush under running water.

To cut spaghetti squash you need a big, heavy kitchen knife. Cut the squash in half, lengthwise.

Cutting the squash is the most difficult part of preparing the squash! It is like making that first cut into a melon, which can be tricky if you are not using a knife that can handle the task.

Once open, you can see there are seeds and stringy bits that need to get removed. (Just like with butternut squash or pumpkins.)

Using a spoon, scrape away the seeds and stringy bits...

...until the inside is clean.

Cooking Spaghetti Squash

This recipe is to show you how to roast spaghetti squash in the oven. Roasting vegetables often makes them crispy and brings out their natural sweetness.

Oven Method:
Preheat the oven to 400 F ( = 200 C = gas mark 6-moderately hot.)
Drizzle a small amount of olive oil on cut side of the squash and rub it around with your fingers.

Sprinkle on some salt and pepper.

Place the squash, cut side down in an oven-proof dish.

Depending on the size of your squash, it will take approximately 35-45 minutes to get tender.

How to Make the Squash Look Like Spaghetti

Once you have removed the squash from the oven or microwave, check to see if it is cooked by sticking a knife into it. The knife should slide in easily.

If you have over cooked the squash it will taste fine but the texture will be creamy and you will not be able to make the spaghetti like strands.

Flip the squash over with a spatula so that the cut side is facing up. (Be careful as it will be very hot!)

The above photo is of the oven roasted squash

Using a dinner fork, scrape the flesh of the squash...

...moving gently around the shell...

...fluffing up the strands of squash.

Turning the squash into spaghetti strands takes about 10 seconds!

You can then serve the squash as is or remove it to a serving plate. It will be very hot so hold the squash in a dish cloth so you don’t burn your hand.

Decision time! What do I now do with this squash?

You can eat it as is or dress it up with your favorite spaghetti sauce.

I like to add some freshly grated parmesan cheese, a drizzle of basil infused olive oil, and some salt and pepper!

Enjoy!