Stripetti Squash is an oblong squash that looks like a slightly larger, striped version of a spaghetti squash.

It’s a hybrid squash – a cross between spaghetti squash and delicata squash. The result is a unique striped oblong squash with strands like spaghetti squash, but with a slightly milder taste, like delicata.

TASTE: Sweet, nutty, mild sweet flavor with spaghetti-squash-like strands.

FAVORITE PREPARATION: Roasted Stripetti Squash is so good! Scrape out the strands and mix with butter, Parmesan cheese, salt, and lots of pepper. Another great way to serve it is to mix the strands with pesto and cherry tomatoes, and top with parmesan and toasted pine nuts.

Stripetti Squash

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Scientific Name

The botanical classification of stripetti is Cucurbita pepo. It’s a member of the Cucurbitaceae (gourd) family.

How to Select Stripetti Squash

You’ll want a squash that’s heavy for its size, no soft spots, and with an intact stem and no soft spots or wrinkles.

I find that stripetti is a very sturdy squash with a thick rind, and it keeps very well. I’ve not come across a bad one yet!

Two stripetti squash on a table.

How to Peel & Cut Stripetti Squash

You’ll cut your stripetti squash just like you would spaghetti squash. However, I find that stripetti is larger, and the rind is harder to cut. So it’s important to start by creating a flat surface on the squash so that you can stabilize it on your cutting board.

To do this, I lop off the top, stem end.

A Stripetti Squash on a cutting board, with the top cut off.

Then, I flip it onto the newly flat stem end, and cut it in half from the bottom down. I’ll be honest – with how big and thick stripetti is, I often have a hard time cutting it into even halves! So just try to pay attention as you’re cutting it and adjust if necessary.

But if you have uneven halves like I do here, don’t fret. It’ll all cook up fine.

Stripetti Squash is cut in half.

From there, it’s time to scoop out your seeds! A sturdy ice cream scoop makes quick work of removing squash seeds.

How to Cook Stripetti Squash

Lay your de-seeded halves rind-side down on a baking sheet and drizzle with olive oil. Use a brush to distribute the oil, then shake some salt and pepper over the top.

De-seeded Stripetti Squash halves are drizzled with olive oil, ready to roast.

Flip them over and bake them in a 375°F (190°C) oven until you can pierce it easily through the rind with a fork, 30-40 minutes (depending on the size of your squash).

Remove your squash halves from the oven and let them cool. Sometimes I’ll flip them over to help speed along the process, but I like to let them cool face-down for at least some of the time so that the steam helps loosen the spaghetti-like strands.

Eat it right out of the halves or scrape the strands out with a fork. I like to add butter, parmesan, salt, and lots of pepper and dig in.

For more details, read my post all about how to cook stripetti squash.

Stripetti Squash with a pat of butter in a white bowl with a striped towel in the background.

Favorite Recipes

More about Stripetti Squash

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