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Market Haul

Market Haul: Spaghetti Squash

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Who needs noodles when there's fresh, nutritious, locally grown spaghetti squash just waiting to be eaten?

Looking for a delicious new produce staple that fits any lifestyle? Whether you're gluten-free, paleo, vegan, organic, GMO-free, nut-free, or on just about any other eating plan, spaghetti squash is a slam dunk of a dish. It's tasty, hearty, and incredibly easy to prepare. And as its name suggests, it’s a fantastic pasta substitute.

How to choose it
Choose a spaghetti squash that feels heavy for its size. The skin should be firm, dry, and free of cracks or bruises.

How to use it
Making spaghetti squash is as simple as boiling actual pasta, but it's harder to overcook! Just slice your squash lengthwise, scoop out the seeds and pulp, and place both halves (either face-up or face-down — your choice!) in a baking dish with about a half-inch of water. Bake at 400 degrees Fahrenheit for roughly 45 minutes. You'll know it's ready when you can easily slide a fork into the tender squash "meat."

After you take your squash out of the oven, let it cool for a few minutes. Then, use a fork to remove the flesh. You'll immediately notice that it comes out in strands, hence its name. Toss it with sauce, mix it with other veggies, top it with meatballs — how ever you'd normally prepare and serve pasta.

How to store it
As if spaghetti squash wasn’t already appealing enough, it has a shelf life of up to three months if stored in a cool, dry place. If you store it in the fridge, try to use it within a week or two.


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Do you have tried-and-true tips for cooking spaghetti squash? Share your thoughts below.

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About the Author
Amy Gordon
Amy Gordon
Amy Gordon is a Wharton graduate who prefers flip flops to business suits. She writes about travel, food, wellness, and social consciousness. more
  • Karen K. 5 years ago
    saute your favorite veggies -- perhaps, onions, peppers, ... . Then use same pan for chicken or other meat. THEN place inside length-wise cleaned of seeds spaghetti squash. I place in micro wave for 10+ minutes - based on size. some add water to dish that squash sits in, I don't. After appropriate time, if desired, add some cheese on top, cook till its melts. ENJOY!! I have added rosemary to my mix and it tastes greaat; of course!
  • John H. 5 years ago
    A GREAT and colorful dish is using the spaghetti squash in you chicken Alfredo. The squash along with the fresh peas and carrots, diced chicken, and a creamy roqufort sauce. is a stunning in appearance as it is in taste.
  • Barbara B. 5 years ago
    I've even frozen cooked spaghetti squash because it does not loose its crispness. I love it with spaghetti sauce and cheese.
  • Sue C. 5 years ago
    Thank you Amy for this post. I've been eager to try spaghetti squash. Reading this post gives me more reason to try it.
  • Terry M. 5 years ago
    forgo the sauce and add salt, pepper, butter and parmesan cheese...delicious!!!
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