Spaghetti squash is an oblong winter squash with smooth skin ranging in color from cream to orange with a seed-filled cavity at its center. It is harvested in the early fall and available through the winter. Unlike other winter squash, such as the sweet and nutty butternut, spaghetti squash has a mild flavor, which makes it a great backdrop for a variety of flavors.
After cooking, the flesh of a spaghetti squash can be separated into delicate strands, comparable to angel hair pasta. The noodle-like texture and subtle flavor of spaghetti squash makes it a versatile vegetable, which goes well with a variety of flavored sauces – including marinara, pesto, curry and more.
A bonus of making spaghetti squash for dinner is that you can get a snack for the next day, if you roast the seeds the same way you would pumpkin seeds. Try for yourself by following our super-easy instructions on how to roast pumpkin seeds.
The health benefits of spaghetti squash are great. Spaghetti squash contains folic acid, potassium, vitamin A and other nutrients. For maximum health benefits, choose a squash with color closer to the orange end of the spectrum. More color means more beta-carotene, which your body converts to vitamin A contributing the healthy skin, vision and more.
When shopping for spaghetti squash, look for thick, hard skin and no soft spots. Choose a squash that is heavy for its size with a dull-colored rind.
Just one more benefit of spaghetti squash is that you can forget about it for up to 2 months, if stored correctly. Like potatoes, spaghetti squash should be stored whole in a cool (45-60°F) dry, dark place with good ventilation.