As unique as it is popular, Spaghetti Squash cooks up in tender, pasta-like strings. It’s versatile AND really delicious – one of my favorite squashes.
TASTE: Mild and a little sweet with a bit of an al-dente-pasta-like bite.
FAVORITE PREPARATIONS: It doesn’t get much better than halved, roasted, scooped spaghetti squash tossed with butter, salt, pepper, and maybe some parmesan.
In this Article
- About Spaghetti Squash
- Spaghetti Squash Scientific Name
- Nutrition & Benefits
- How to Select Spaghetti Squash
- How to Cut Spaghetti Squash
- How to Cook Spaghetti Squash
- Can You Freeze Spaghetti Squash?
- Can Dogs Eat Spaghetti Squash?
About Spaghetti Squash
Spaghetti squash is a medium-sized squash; oblong and bright yellow. The interior, when cooked, features long strands that resemble – you guessed it – spaghetti.
While the skin is edible, don’t do it. It’s thick, tough, and a big “no thanks” in my opinion.
Spaghetti Squash Scientific Name
Cucurbita pepo (pronounced koo_KER-bih-ta PEE-po) is spaghetti squash’s species name. It is a member of the Cucurbitaceae family (also known as Cucurbits or the gourd family). Read more about squash classification and the gourd family here!
Nutrition & Benefits
Is spaghetti squash healthy? Somewhat. While it is not packed with nutrients like many other winter squashes, spaghetti squash is considered a low-calorie, lower-carb source of fiber.
How to Select Spaghetti Squash
Choose a spaghetti squash that is heavy for its size, with few blemishes, a firmly intact stem, and no soft spots or visible wrinkles.
How to Cut Spaghetti Squash
The most popular way to cut Spaghetti Squash in half for roasting is to cut it lengthwise. But some uphold that cutting it through the middle results in longer strands – or that cutting it into rings results in longer strands AND less watery spaghetti squash. Here, I’ll share the good old fashioned lengthwise method, but I do plan to do some experimenting and I’ll report back!
To cut your Spaghetti Squash, with a very sharp and heavy knife, lop off the stem and and blossom end of your squash.
Then, stand it on end and cut down the middle. If the squash is hard, rock the knife back and forth until it cuts through. Carefully – always carefully!
Then, using a spoon or my new favorite seed-scraping tool, an ice cream scoop, remove the seeds.
How to Cook Spaghetti Squash
There are so many ways to cook and enjoy spaghetti squash, from cutting in half and then roasting and pureeing for soups and pies to roasting chunks for salads or snacking … to steaming, microwaving, and more!
The simplest and most common way is to brush your halves with olive oil then sprinkle with salt and pepper, place on a cookie sheet cut-side down, and bake at 375 degrees Fahrenheit for 30-40 minutes until your squash can be pierced with a fork (but it not too soft so your Spaghetti Squash still has an “al dente” texture).
After it’s cooled for a few minutes, scrape out the strands with a fork. Delicious!
Can You Freeze Spaghetti Squash?
Yes! Place cooked spaghetti squash in freezer bags, label, and freeze for up to 3 months. Remove from freezer, allow to thaw enough to separate or scrape out the strands, and warm gently for serving.
Can Dogs Eat Spaghetti Squash?
Yes! According to the ASPCA, all squash varieties are safe for dogs. Apparently, this question is searched a lot, so I thought I would include it here!