Ode to spaghetti squash

There’s an excitement about fall. The long shadows, the crisp air, the justified scarf-wearing, but most importantly, the squash.

My dear winter squash, it’s so good to have you back. Summer squash was really just a fling – it has nothing on your simple, grounding flesh that leaves me feeling all warm inside. Whenever I hear someone using you in a recipe, I’m instantly attracted. You’re that good.

There are so many types of winter squash, and I love them all. One kind that’s especially versatile in the kitchen is spaghetti squash. What’s so exciting about spaghetti squash in particular is the way it functions perfectly as the starchy element we crave out of a pasta dish, yet at the same time offers all the whole food nutrition of a root vegetable. And of course, it’s profoundly easy to prepare.

Below is a basic method to making spaghetti squash. Feeling adventurous? Try it with my 3-Step Gourmet Herbed Marinara. Yes, you should!

Basic spaghetti squash preparation:

Cut the squash in half, lengthwise. Place face down in a baking pan, and fill pan with a half inch of water. Bake at 350 degrees for 40 minutes.

When the squash is finished baking, remove from the oven and allow to cool for 2-3 minutes. Flip the squash over, and scrape the flesh with a fork to extract the angel-hair like strands from the shell. Done.