Create your Flavor Profile!
Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.
Looking to add some new veggies to your culinary repertoire? It’s time to try out spaghetti squash! Not only is spaghetti squash one of the most affordable veggies at the grocery store (it’s inexpensive, and its long shelf life means you won’t waste money on spoilage) it’s also super versatile.
You can serve it as a side dish, or use it as a substitute for real noodles to make your meal more gluten-free or low-carb friendly.
But let’s back up.
It’s a cool-weather squash with a mild, slightly sweet taste and yellow flesh. Once it’s cooked, the flesh easily separates into noodle-like strands, which is how spaghetti squash got its name.
While technically in season in the fall (that’s when you can pick up the freshest squash at the farmer’s market), it stores well for months, so you can pretty much always find great-tasting squash at the market. Which is a good thing, because once you give it a try, you'll want to make delicious spaghetti squash dishes all year round!
No matter which cooking method you choose for your spaghetti squash, you’ll need to prep it first.
1. Give it a quick wash, then slice off the stem.
2. Cut the squash in half, lengthwise, then use a spoon to remove the seeds.
3. Drizzle the inside of the squash with a little olive oil and add some salt and pepper.
Voilá – perfectly prepped squash, all ready to go!
If you’ve got a few minutes for cooking, oven roasting is your best bet, since it will bring out the natural sweetness in the squash.
For this method:
1. Place the prepped spaghetti squash on a greased baking sheet, with the cut side down.
2. Roast at 400 degrees Fahrenheit for 45 to 55 minutes, or until the flesh is tender.
3. Scrape a fork through the cooked flesh to loosen the “spaghetti.
If you want spaghetti squash but you’ve only got a few minutes for prep, use the microwave method, instead.
Start by placing the squash in a microwave-safe baking dish, with the cut sides down. Microwave on high for 9 to 12 minutes, until the flesh is tender, then use a fork to loosen the “spaghetti” strands.
If you love the convenience of a good multicooker recipe, we’ve got good news – it makes amazing spaghetti squash, too!
1. Place your prepped spaghetti squash on the steaming rack in your multicooker.
2. Add 1 to 2 cups of water – whatever your multicooker usually needs to come to pressure.
3. Cook on high pressure for 6 minutes then quick release.
4. Then remove from the pot.
5. Use a fork to separate the “spaghetti” strands, and your squash is ready!
A little olive oil and salt and pepper is all you truly need for tasty spaghetti squash – but what’s the fun in stopping there? Spaghetti squash has a mild flavor that works with a range of seasonings, so feel free to let your imagination run wild.
In the mood for cheesy flavor? Load your spaghetti squash up with black pepper and parmesan.
Craving classic fall flavor? Try adding a little cinnamon, nutmeg and ginger.
Of course, you can also use spaghetti squash to create unforgettable main courses.
Whip up some spaghetti squash shrimp lo mein as a tastier (and better-for-you) alternative to takeout.
Finally, make squash the star of your main course by making these stuffed parmesan spaghetti squash. McCormick® Parmesan Alfredo Pasta Sauce & Seasoning Mix and a generous handful of mozzarella cheese make this entrée taste luxurious – and, bonus, it's vegetarian-friendly!
In the mood for more seasonable vegetables? Relish in the end of summer with these roasted summer vegetable recipes.