Spaghetti squash is pale yellow oblong squash with flesh that is stringy like spaghetti. Like other winter squash spaghetti squash is easy to use when baked and the soft flesh is scooped out. Use in place of spaghetti or sauté with veggies and herbs. Spaghetti squash is high in many nutrients including folic acid, potassium, beta carotene, and Vitamin A.
Store squash in a cool, dry place like a basement or cellar for months. In the refrigerator or on the counter use within a week or two.
Wash and pat dry. Using a very sharp, large knife, chop in half from stem to point. Scoop out seeds and bake, boil, or steam until flesh is soft. Squash will be in strands similar to spaghetti. Scoop out strands. Top cooked spaghetti squash with tomato sauce or sauté with olive oil, garlic, onions, and peppers. Mix with sturdy greens like kale and chard. Pair with ground turkey or shrimp. Bake into gratins or form into fritters.