Spaghetti squash
Cucurbita pepo
Mild and slightly sweet; less assertive than butternut or kabocha; takes on sauce flavors readily.
About Spaghetti
Spaghetti squash is the oblong yellow winter squash that produces noodle-like strands when cooked and scraped with a fork — earning its name. The flavor is mild and slightly sweet; the texture revelation is that the cooked flesh forms ribbon-like strands rather than mashing into purée like other winter squashes. This makes spaghetti squash a low-carb pasta substitute — sauce-tossing or topping the strands with marinara, alfredo, or pesto produces a structurally similar dish to pasta. Beyond the low-carb-pasta application, spaghetti squash works in standard squash applications (roasted, in soups). The mild flavor takes on accompaniments readily.
Variety profile
Common uses
- Low-carb pasta substitute
- Sauce-tossed with marinara
- Pesto-dressed
- Topped with meat sauce
- Cold spaghetti squash salad
Editorial notes
Score and microwave-pre-cook spaghetti squash to speed up roasting time. Larger squash produce longer strands than small ones.