Your Seasonal Produce Guide: Spaghetti Squash
A weekly series on what to do with your farmers' market impulse buys and CSA box surprises.
Spaghetti squash has a mild and unnoteworthy flavor. But, the unique texture of the flesh sets it apart from any other winter squash. The seemingly-solid raw flesh turns into spaghetti-like strands when cooked. The strands are a vehicle for sauces and flavors, much like pasta is.
Spaghetti squash are in season October through December, but can be found year round in the Bay Area.
How do I buy them? The rules for buying spaghetti squash are the same for all winter squash. Choose ones that are heavy in size, with hard skin and stem in tact. Avoid bruises or soft spots.
How do I eat them? Cut the spaghetti squash in half the long way, using a sharp, heavy knife. Scoop out seeds and pulp. Place face down in a baking dish with 1 inch of water. Cover with foil and bake at 375 degrees for 45 minutes. Remove from oven and let cool for a few minutes. Using a fork, remove the cooked flesh from the skin. Once cooked, the uses for spaghetti squash are limitless. Serve with butter and parmigiano-reggiano, garlic and olive oil, or toss your favorite pasta sauce.