Spaghetti Squash
Spaghetti squash is a beloved pasta alternative whose flesh, when cooked, separates into long, noodle-like strands resembling spaghetti. It's one of the most unique vegetables available, with a mild flavor that takes on the taste of whatever sauce or topping you pair it with.
Spaghetti squash is oval-shaped and pale yellow to ivory on the outside. When raw, the inside looks like any other squash with dense flesh. The magic happens when it's cooked — the flesh separates into long, thin yellow strands that resemble pasta.
Texture: Slightly crunchy and al dente, similar to pasta cooked firm. The strands have a satisfying bite and hold their shape well under sauces.
Flavor: Very mild and slightly sweet — almost neutral. This makes it an excellent base for bold pasta sauces, pesto, and toppings.
Roasting
Halve, drizzle with oil, roast cut-side down at 400°F for 40 minutes
Microwaving
Pierce the whole squash and microwave 10–12 minutes for a quick option
Pasta Substitute
Top with marinara, Alfredo, pesto, or any pasta sauce
Baked Boats
Fill the cooked squash shell with toppings and bake again
• For the best "spaghetti" strands, roast cut-side down — this steams the flesh and makes longer, more defined strands
• Use a fork to scrape out the strands in a circular motion following the squash's natural fibers
• Don't overcook — the strands should be al dente, not mushy
• Pat the cooked strands dry to prevent watery sauces
• Great with marinara, browned butter and sage, or any creamy pasta sauce
Spaghetti squash is popular as a low-carb alternative to pasta. One cup of cooked spaghetti squash has about 42 calories and 10g carbs compared to pasta's 220 calories and 43g carbs per cup.
- • Use with traditional pasta sauces like marinara, pesto, or alfredo
- • Make "spaghetti squash boats" by filling the shell with meatballs and sauce
- • Toss with olive oil, garlic, Parmesan, and fresh herbs
- • Use as a base for lo mein or pad thai style dishes
Store whole spaghetti squash in a cool, dry place for up to 3 months. Once cooked, refrigerate the strands in an airtight container for up to 5 days.
Squash blossoms — the edible flowers of any squash plant — are a prized seasonal delicacy. Both summer and winter squash produce them, and they're as beautiful as they are delicious. Look for them at farmers' markets in summer and early fall.
Male vs. Female Blossoms
Male blossoms grow on long, thin stems and are more abundant — ideal for harvesting. Female blossoms sit closer to the plant on a tiny embryonic squash; harvesting them sacrifices the fruit.
Flavor
Squash blossoms have a delicate, mildly sweet, slightly vegetal flavor reminiscent of the squash itself — subtle enough to let fillings and batters shine.
Stuffed & Fried
The most classic preparation — fill with ricotta, herbs, and a sliver of mozzarella, then dip in a light tempura batter and fry until golden and crispy.
Sautéed
Simply sauté in olive oil with garlic and a pinch of salt for 1–2 minutes until wilted. Toss into pasta, eggs, or risotto.
Quesadillas & Tacos
A popular Mexican preparation — sauté blossoms with epazote and add to quesadillas or tacos with cheese and salsa.
Raw in Salads
Young, freshly picked blossoms can be torn and scattered over salads for a pop of color and delicate flavor.
Tips for Handling
- • Harvest in the morning when blossoms are fully open
- • Use the same day — they wilt within hours of picking
- • Gently rinse and check for insects hiding inside
- • Remove the stamen from male flowers before using
- • Store briefly in the fridge, stem-end in a little water, like cut flowers
