Spaghetti Squash

Transform your weeknight dinners with spaghetti squash, the versatile winter squash that naturally separates into tender, pasta-like strands when cooked. This oblong, yellow squash has become a beloved staple in American kitchens, particularly among health-conscious cooks seeking nutritious alternatives to traditional pasta. Spaghetti squash features a mild, slightly sweet flavor with a crisp-tender texture that readily absorbs the flavors of sauces and seasonings. When roasted or steamed, the flesh easily shreds into long, thin strands resembling angel hair pasta, making it an excellent base for Italian-inspired dishes, Asian stir-fries, and creative casseroles. The squash's neutral taste profile makes it incredibly adaptable – it pairs beautifully with marinara sauce, pesto, butter and herbs, or even Asian-style preparations with soy sauce and ginger. For best results, cut the spaghetti squash in half lengthwise, scoop out the seeds, and roast cut-side down at 400°F for 30-40 minutes until the flesh is tender. Once cooled, simply scrape the flesh with a fork to create the signature spaghetti-like strands. Popular preparations include spaghetti squash boats filled with ground meat and vegetables, cold salads mixed with fresh herbs and vinaigrette, or as a bed for hearty meat sauces. This winter squash stores well at room temperature for several weeks, making it a convenient pantry staple for quick, nutritious meals throughout the colder months.