Spaghetti squash is exactly what you might guess; a variety of squash with flesh that pulls into spaghetti-like strands when cooked. This carb-free alternative to pasta has been popular amongst people on low-carb and gluten-free diets, and as the vegetable is packed with vitamins and minerals it's a generally healthier option if that’s what you’re after. The seeds, like pumpkin seeds, are excellent for roasting up into a crunchy, healthy treat.
Spaghetti squash can be either yellow or orange, but always be sure to select a firm, unblemished one. Smaller squash make great individual portions, whilst the bigger ones are nice for a showstopping sharing dish.
How to cook spaghetti squash
Whilst you can boil, microwave or steam spaghetti squash, roasting gets the most flavour into it as it starts to caramelise – and as it is relatively mild in flavour, this is no bad thing!
Metric
Imperial
- 2 spaghetti squash
- olive oil
- salt
What spaghetti squash goes with
Spaghetti squash has a mild taste, making it an excellent vehicle for strong flavours. This baked spaghetti squash recipe is packed with a punchy stuffing of olives, capers, lemon zest and Parmesan. You could also go down the spiced route by adding it to curries or hot Thai soups in place of (or as well as) noodles.
The fun and unusual texture of spaghetti squash makes it a very versatile ingredient. As the name suggests, you can use it as a pasta replacement and serve with a pesto or tomato sauce. The same goes for noodle dishes; try it tossed into a stir-fry with lots of chilli and ginger (just make sure the squash has been drained of as much liquid as possible first). It also makes a great base for a bhaji, fritter or hash. This chorizo hash recipe uses spaghetti squash instead of potatoes for a twist on the classic brunch dish.
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