How to Cook Spaghetti Squash (With Pictures)

Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name.

On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.

Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It also may be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.

• 1 spaghetti squash
• Large sharp knife
• Baking pan
• Oven
• Kitchen fork

• Preheat the oven to 375 F.
• Prick the spaghetti squash all over with a metal skewer or fork so it will not burst while baking.
• Place whole squash in a shallow baking pan.
• Bake for 1 hour.

• Let baked spaghetti squash cool until it can be handled.
• Cut it in half lengthwise with a serrated knife.

• Scoop the seeds and fibrous strings from the center of each half of cooked spaghetti squash.
• Discard the seeds and strings or save for composting.

• Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
• Continue until you have as many "noodles" as you can get. Use in a recipe.

• Cooked spaghetti squash is usually served with a sauce or gravy because the flesh is very bland in flavor.
• It can be served alone as a side dish with the addition of salt, pepper, and butter or as part of the main course.
• Try this recipe using spaghetti squash: turkey tetrazzini with spaghetti squash or make an alfredo version.