What is Spaghetti Squash?
Spaghetti squash is an oblong, fibrous squash that is about twelve inches long and six inches wide, and weighs about three pounds. It has an inedible, waxy, yellow skin, and the inside is also yellow. When cooked, the bulk of the spaghetti squash separates into long, thin fibers, similar to spaghetti noodles.
What does a Spaghetti Squash taste like?
Spaghetti squash has a slightly sweet, mild flavor.
How do you use Spaghetti Squash?
Cook spaghetti squash by roasting, using a multicooker, or boiling it. Depending on the type of recipe, you can cut the squash in rounds or lengthwise down the center of the squash. The easiest way to cut and cook spaghetti squash is to cut it into rounds and bake it in the oven. Once it’s cooked, separate the spaghetti-like strands from the skin and serve it with the sauce or seasoning of your choice. Popular pasta sauces like marinara, alfredo, and bolognese all pair well with spaghetti squash.
For recipes like stuffed spaghetti squash “boats”, cut the squash lengthwise and remove the seeds and insides from the cavity of the squash. Then the inside can be stuffed with meats, cheese, sauces, or other fillings.
Where do you buy Spaghetti Squash?
You can find spaghetti squash at most well-stocked grocery stores, especially during the fall and winter.
How do you store Spaghetti Squash?
Store whole spaghetti squash in a cool, dry place, for up to three months. Refrigerating squash will make it mushy and drastically reduce its shelf life to only one to two weeks.
Fun fact about Spaghetti Squash:
Other names for spaghetti squash include squaghetti, noodle squash, and vegetable spaghetti.
Did you know?
There are two types of squash: winter and summer squash. Even though spaghetti squash is harvested in the fall, it is considered a winter squash due to its long shelf life and availability in the winter.
Recipes Using Spaghetti Squash
Simple Roasted Spaghetti Squash with Herbs and Garlic
To cook the squash, cut it in four rounds, removing the interior seeds and ribs. Roast on a sheet pan at 400 degrees until tender. With a fork, loosen the flesh of the squash from the skin and separate the “spaghetti strands”.
In a large skillet, sauté sliced garlic in olive oil until fragrant. Add the spaghetti squash along with parsley, basil, and chives. Toss to coast the spaghetti squash and serve with grated hard cheese, like aged Asiago.
Four Cheese Spaghetti Squash
On a large baking sheet, Put a spaghetti squash half skin side down, season with salt and pepper, and drizzle on olive oil. Bake for 45 minutes at 400 degrees or until the squash is tender. In a saucepan, combine butter, garlic, and flour. Add in milk and chicken, and boil until the sauce has thickened. Add in shredded fontina, mozzarella, provolone, and parmesan cheese. Once the squash is roasted, scoop out the flesh and toss in the cheese sauce. Return the squash back to the quash boats or place the squash in a baking dish, top with more cheese, and broil.
Turkey Meatballs with Spaghetti Squash
In a mixing bowl, combine ground turkey, sausage, carrot, garlic, parsley, eggs, breadcrumbs, oil, and Parmesan. Form the mixture into 2-inch balls and place them on a baking sheet. Broil until cooked through.
In a saucepan, heat up your favorite marinara or tomato sauce. To serve, layer spaghetti squash on a plate and top with the meatballs, sauce, and parmesan cheese.
Southwestern Stuffed Spaghetti Squash
In a bowl, combine black beans, corn, enchilada sauce, sour cream, shredded Monterey Jack cheese, minced cilantro, and taco seasoning. Spoon this filling onto roasted spaghetti squash boats and broil until the cheese is melted. Top the boats with avocado, queso fresco, and salsa.
Spicy Tomato and Parmesan Spaghetti Squash
In a blender or food processor, combine roasted garlic cloves, tomatoes, paprika, oregano, crushed red pepper, fennel, and onion powder. Blend the mixture until smooth and then stir in basil. Spoon this mixture over roasted spaghetti squash boats and top with fresh mozzarella cheese. Bake the boats in the oven until the sauce is cooked through and the cheese is melted and bubbling.
