Spaghetti squash is a type of winter squash that can be served as a meal or used in recipes for pasta dishes. It's also high in complex carbohydrates, fiber, and vitamin C.

This squash can be made to have spaghetti-like strands which are perfect for low carb and gluten free diets. It can be eaten raw or cooked, so it is always handy to have on hand in the fridge.

There are different ways to make this dish (including in a slow cooker, pressure cooker, or instant pot for instant pot spaghetti squash), but the best way is by baking it as this will give it a nice roasted spaghetti squash flavor and allow you to "spaghetti" the squash once complete by separating the strands with a fork. It's a great low-carb alternative to traditional pasta like standard spaghetti noodles and makes the perfect side dish.

Spaghetti Squash Recipe

INGREDIENTS

• Spaghetti squash
• Extra virgin olive oil
• Kosher salt and black pepper
• Parmesan cheese (optional)
• Pine nuts (optional)

DIRECTIONS

1. Cut open the whole squash lengthwise with a sharp knife on a cutting board.
2. Remove any seeds inside with a spoon.
3. Drizzle each side with olive oil.
4. Sprinkle on salt and black pepper. You can add pine nuts and parmesan cheese as desired.
5. Place squash halves face down on a baking sheet lined with parchment paper.
6. Pop into an oven preheated at 375 degrees Fahrenheit (190 degrees Celsius) for 45-50 minutes or until fully cooked through when poked with a fork. You want the spaghetti squash noodles to be al dente, not soft and mushy.
7. Allow to rest at room temperature until cool to the touch.
8. Use fork to gently scrape the inside of the squash so that spaghetti strands are created from the squash. This separation should occur naturally as you scrape with a fork due to the stringy texture of the squash.
9. Serve and enjoy!

For the best eating experience, look for a yellow-fleshed spaghetti squash. The skin should be smooth and free of bruises, dents, or soft spots. Avoid any that are soft to the touch.

A spaghetti squash should be heavy for its size. Once it's cut, a yellow-fleshed one will have seeds that are brown and firm to the touch; brown ones will have white or gray seeds with soft flesh inside.

The best way to store your fresh-picked spaghetti squash is at room temperature (or cooler) away from other produce so they won't spoil each other. Once cut, keep it in the fridge for up to four days.

Spaghetti squash has a long shelf life. When stored properly, it can last for up to two months on the countertop or in the refrigerator. It begins to lose some of its flavor and texture after about four weeks at room temperature, so refrigerate any squash that will not be eaten within that time period.

Spaghetti squash has a very subtle and mild flavor. It's best when mixed with pasta or another starch. The vegetable has more texture than flavor on its own—it can be spiced up with salt and pepper to add interest if desired.