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Fun Facts

This squash doesn't look like spaghetti! That's because the stringy strands are hiding inside, waiting for you to scoop them out after the squash is cooked. Some people even call spaghetti squash vegetable spaghetti or noodle squash. Spaghetti squash is mostly yellow, but it can also be ivory or deep orange, which means the spaghetti inside is deep orange, too!

Star Power

You're really using your noodle when you eat spaghetti squash instead of pasta! Spaghetti squash is much lower in carbs and higher in protein than traditional spaghetti. It's also rich in antioxidants, vitamins, minerals, omega-3 and omega-6 to squash inflammation and help keep your eyes, heart and bones healthy. Did you know that orange spaghetti squash contains more of the antioxidant beta-carotene?

Quick Preps

PREPARE:

Wash the squash with cool water and pat dry.
With a large, sharp knife, cut the squash in half lengthwise. Break it apart with your hands.
Scoop out the seeds with a spoon.
Rub olive oil on the flesh of each half, and roast in the oven on a baking sheet, flesh side down, for 30-40 minutes.
Let cool, then scoop out the spaghetti into a bowl.

Toss with your favorite spaghetti sauce as you would with traditional spaghetti.
Layer cooked spaghetti squash into your lasagna in place of noodles.
Toss with olive oil, freshly chopped herbs, and minced garlic.

Fun Tip

Make a spaghetti squash sauce bar! Line up different chopped veggies, meatballs, tomato sauce, pesto sauce, Alfredo sauce, and peanut sauce. Let everyone fill their spaghetti squash bowl with toppings of their choice!

Star-Powered Recipe

Spaghetti Squash Tots

Makes 25-30 tots

Ingredients

1 spaghetti squash, washed, then patted dry
1 ½ cup panko bread crumbs (don't use regular bread crumbs)
½ cup shredded Parmesan cheese
1 large egg
Olive oil to rub on squash

Method

Preheat oven to 400 degrees. Cut a spaghetti squash in half lengthwise, scoop out seeds with a spoon, rub flesh with a little olive oil and bake flesh side down for 45 minutes. Let cool for 10 minutes then remove squash strands with a fork.
Measure out approximately 2 cups of spaghetti squash strands, and then squeeze as much water out of the strands as you can. (Save any extra squash for future tots in a covered container in the fridge.) Place the strands in a large measuring cup, and then push down on them with the back end of a large spoon, and slowly drain the water out by tipping the cup over the sink.
Roughly chop the squash strands up into small pieces. In a large bowl, add all ingredients. Mix with a spoon until everything is thoroughly combined and the mixture is moistened.
Scoop 1 tablespoon of squash mixture and squeeze tightly in the palm of your hand a few times. Gently shape to resemble your favorite tater tot. Place onto a baking sheet lined with parchment paper and repeat with remaining mixture. Space tots about 1/2 inch apart.
Bake for about 18-20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 3-5 minutes. Serve warm with dipping sauce of your choice.

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How to Store

Raw, whole or sliced: Store whole, uncooked squash in a cool, dry place for up to two months. If stored at room temperature, spaghetti squash will not stay fresh for as long.|Put sliced, raw spaghetti squash in a covered container for 2 to 4 days. To freeze, cook until soft. Remove pulp from rind and mash. After it cools, scoop squash into covered airtight containers and freeze for up to a year.

Cooked:Refrigerate cooked squash within 2 hours in airtight containers for up to 5 days. To freeze, fill airtight containers with cooked squash, then place in the freezer for up to 12 months.

How It Grows

Spaghetti squash grows close to the ground on vines 10 to 15 feet long.

Peak Seasons

Fall, winter

Varieties

Orangetti, Hasta la Pasta, Stripetti, Tivoli