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.