Spaghetti Squash

Spaghetti squash are members of the winter squash family that includes the very popular pumpkin, butternut and acorn varieties. Characteristics of the winter family include a hard exterior shell and firm interior flesh that requires cooking to be eaten. The shell or skin is not eaten. Most winter squash have seeds inside them that are removed. The seeds are edible and can be roasted in the oven until golden brown and crispy. Winter varieties can be cooked whole halved, or cut into a small dice for faster cooking. The spaghetti squash flesh when cooked separates into long strands similar to the spaghetti pasta shape.

Prepare the football shaped squash whole in the oven, wrapped in foil on the grill, micro-waved, steamed or placed in the slow cooker and cooked on low all day. Prick the whole specimens with a fork prior to cooking to allow them to breathe and release steam. Alternately, they can be cut lengthwise, placed cut side down, and cooked as you would a whole one. Cooking time is cut down somewhat when the vegetable is halved. Winter squash varieties can be peeled and the flesh sliced or diced before cooking. Spaghetti squash are rarely cooked this way as the beauty of the spaghetti squash are the long strands of noodle like vegetable resembling the long pasta shape.

SpaghettiSquash.net presents a growing collection of recipes for a wide variety of dishes. Perfect as a starter or side dish, the hearty squash is great as a main course for lunch or dinner. Recipes range from simple to more complex gourmet offerings. Once cooked, the squash can be served plain, with melted butter, tossed with a light herb sauce or topped with heavier pasta and spaghetti sauces.