Stripetti Squash is so good, but it’s still relatively unknown – so I thought I’d create a post all about how to cook stripetti squash.
Did you know that the famous spaghetti squash has a relative?! Stripetti Squash has been around for awhile, but remained relatively unknown. Lately, it seems like stripetti – a cross between spaghetti squash and delicata squash – has really been picking up steam, though. I’ve seen it all over produce markets this year!
Table of Contents
- Why You’ll Love Roasted Stripetti Squash
- Ingredients
- Adaptation/Variation
- How to Make Roasted Stripetti Squash
- Tip for Success
- More About Stripetti Squash & Spaghetti Squash
Why You’ll Love Roasted Stripetti Squash
Stripetti cooks up a lot like spaghetti squash. So if you’re a spaghetti squash lover, hold on to your hats! Stripetti is a bit bigger, but the strands are similar in size and texture. They taste a bit more sweet and mild than spaghetti, making stripetti excellent for taking on the flavors for whatever you decide to serve it with. Learn more about it in my stripetti squash guide.
Me, I love stripetti with butter, parm, salt, and pepper. Oh and maybe a bit of parsley for color. That’s it – that’s all it needs!
Ingredients
- Stripetti squash – Choose one without any soft spots or big blemishes.
- Olive oil – For brushing the squash halves before roasting.
- Salt & pepper – Both when roasting and also to highlight the flavors of the roasted stripetti squash.
- Butter – There’s just something about stripetti squash with butter! It’s so good. If you’re dairy-free or vegan, swap in vegan butter or olive oil.
- Parmesan cheese – I love both spaghetti squash and stripetti squash with Parm. You can leave it out though – it’s good either way.
Adaptation/Variation
- Pesto Roasted Stripetti Squash – Toss strands with fresh pesto and halved cherry tomatoes. Top with parmesan cheese and toasted pine nuts.
How to Make Roasted Stripetti Squash
First, you need to cut it. Stripetti has a harder rind than spaghetti squash, I’ve found, so I like to create a flat, even surface on the squash before I really tackle it.
First, I cut off the stem end.
Then, flip the squash onto the flat cut end, and cut it in half vertically.
Scoop out the seeds and place the halves cut side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper …
then flip them over and bake.
Your stripetti squash is done when a fork easily pierces through the rind (remember, it’s a bit harder than spaghetti squash) and glides through the flesh.
Let it cool a bit, then scrape out the spaghetti-squash-like strands, add butter, parm, salt, and pepper – and enjoy!
Tip for Success
- Use an ice cream scoop for removing seeds – It’s totally a secret weapon, making squash seed removal a breeze!
I hope you love this roasted stripetti squash as much as we do! And now that you know how to cook stripetti squash, hopefully you’ll feel comfortable making a lot more of it.
More About Stripetti Squash & Spaghetti Squash
- All About Stripetti Squash
- Cheese-Stuffed Spaghetti Squash
- How to Cook Spaghetti Squash in the Microwave or Oven
Roasted Stripetti Squash
Ingredients
- 1 stripetti squash
- 1 tablespoon olive oil
- 1/4 + 1/2 teaspoon kosher salt (divided)
- 1/8 + 1/4 teaspoon freshly ground black pepper (divided)
- 2 tablespoons butter
- 1/4 cup shredded Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your squash by first rinsing off any remaining dirt or debris. Lop off the stem end to create a stable surface, then flip the squash onto the flat end. Cut it in half vertically. Scoop out the seeds with an ice cream scoop. Place squash halves cut side up on the baking sheet and drizzle with olive oil. Use a pastry brush to distribute the olive oil, then evenly sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper over the top of the squash halves. Flip them over so that the cut side is now down.
- Bake until a fork easily pierces the rind and goes right through the flesh, 30-40 minutes.
- Remove from oven and allow to cool for a few minutes, then flip them over so that the more heat releases. When they're cool enough to handle, use a fork to scrape the squash strands out of the stripetti squash .
- Place the squash strands in a bowl and add the 1/2 teaspoon salt, 1/4 teaspoon pepper, butter, and Parmesan (if using). Mix well. Taste and add more salt and pepper if desired (I find it takes a lot of both – lots of pepper is especially good!) Serve.