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For those of you who have been reading/watching of a while, this is an updated version of my original Spaghetti Squash 101 which I posted several years back. We decided it was time to freshen her up, so here we go… wheeee!
Spaghetti Squash is an oblong yellow variety of winter squash that has a mild, sweet, nutty flavor and, when cooked, has long thin ‘spaghetti-like’ strands, that have a little bit of crunch to them, kind of like an al dente pasta.
I’m not going to tell you that it tastes just like pasta, because it doesn’t, it tastes like squash, but if you’re open to trying something new it’s a great nutrient-dense, low carb alternative to traditional pastas.
Its peak season is the fall and the winter but you’ll see it in grocery stores all year round and I find it to be a great veggie to use throughout the year. It’s as delicious and versatile in the Summer as it is in the winter.
Spaghetti Squash is packed with beta carotene, vitamin A, potassium and folic acid. One of the perks of this winter squash is that it’s high in nutrients but low in calories; one cup of spaghetti squash has just 40 calories, so it’s a great addition to just about anytime of diet.
When you are shopping for spaghetti squash you want your squash to be hard on the outside and then feel surprisingly heavy for their size. You may notice that the shades of yellow on the skin will vary, some will be lighter some will be darker, but that really doesn’t affect the squash at all so you don’t need to pay too much attention to it. However, you do want to make sure that there are no soft spots or green spots on the skin of your squash.
Spaghetti Squash likes to be stores in a cool dry place. I leave mine right on the counter, and it will last a good three to four weeks.
When you’re ready to work with your spaghetti squash, you’ve got a couple of options; if you’re in a hurry you can steam your spaghetti squash in the microwave (shown in the video) but for the most flavor roasting it is the way to go.
Spaghetti Squash makes a great side dish and can be kept super simple; adding a little parmesan cheese and red pepper flake makes for a sensational dish
Another option is Spaghetti Squash and Meatballs (I sub out the past a for the squash)
And then of course there’s the Spaghetti Squash Chili Mac
Simply layer your favorite chili on top of the cooked squash and sprinkle with a bit of shredded cheese, cilantro and onions.
And one last idea is my Spaghetti Squash and Garlicky Greens
The options are truly endless when it comes to spaghetti squash and I would LOVE to hear how you like to eat yours?
WOOHOO! Spaghetti squash! Love it!
It is definitely one of those lighter meals that fill you up.
I like to make mine with a little marinara sauce and garlic powder or even with a nice veggie marinara!
There are several different ways to prepare Spaghetti Squash. I know of only one good one. Simply cut it up and fry it up.
I LOVE spaghetti squash. The minute I saw them in the grocery store I cooked one and blogged about it.
I’ve only tried it once, but I’m ready to try it again. Thanks!
I recall the first time my mother brought home this goard called a Spaghetti Squash and proclaimed that we were going to love it.
She served it with a marinara sauce, and it was delicious. Since then, we’ve served it to our family with salt & butter, with brown sugar, and of course with marinara.
Thanks for sharing the basics – hopefully it will encourage people to give it a try!
I love the S.S.
(Im yeast sensitive so I use it all the time!)
I laugh how other people have NO CLUE when I serve it…till after they’re done and I tell em it was squash 🙂
I love spaghetti squash with butter and fresh garlic…..soo good!
hey dani, love the site, can’t wait to share it with all my friends! Congrats mom to be!
Great Stuff! Im really going to enjoy trying a few of these… Thank you!
It is also good with spaghetti sauces on it.
Nice video Dani, nice site too. Tried spaghetti squash for the first time in 15 years. It was delish!
Hi I may be crazy but I could not find the recipe for how to cook the spagetti squash in the microwave? Please help
thank you,,,,,,love your site!
I demonstrate how to this in the video:). You just want to cook it in the microwave for about 12 minutes rotating it half way through. Then cut in half, seed, and scrape out the squash. Check out the video for the visual!
I just tried this for lunch today and it was SO easy, so fast, and so delicious! I had a smaller spaghetti squash, so I nuked it for 6 minutes per your instructions. Yum! Thanks for the video tutorials as always, they’re so easy to follow and instructive.
hi from germany,
I am pretty new on your site and watching your suggestions – very nice and thanks for that.
But one thing is pretty irritating to me: want to cook pretty clean and healthy and using the mircrowave?
I could send you a lot of articles who unhealthy this is – it destroys the information of everything in the food … dont wanna write further – anybody can read and get information by themselfes…
I dont use mikrowave at all…
I ran out and bought a spaghetti squash after watching your video and as much as I loved the smell and the way it just shreds out…I just couldn’t cope with the texture. 🙁 So sad.
It was the best. I roasted it and served it with your sausage and peppers. My biggest challenge was cutting it – very difficult.
Penny Stratton says
We’ve been coming to your site and watching your videos for several years. LOVE IT!!
Thanks, Penny! So glad to the recipes and video have been helpful