Spaghetti squash is an excellent substitute to pasta, potatoes, or rice. When cooked the flesh shreds into threads like thin spaghetti or vermicelli pasta, thus giving it its name. The average spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.
How to Bake Spaghetti Squash
- 1 Spaghetti Squash
- Prick the spaghetti squash all over with a metal skewer or fork so it will not burst while baking.
- Place whole squash in a shallow baking pan.
- Bake in preheated 375 degrees F oven for 1 hour.
- When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
- Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
- Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.