This squash is a winter squash so it has a hard skin. Spaghetti squash has been known as “vegetable spaghetti” because, once baked or cooked, the flesh is removed from the skin like strands of noodles. Do yourself a favor and try it with basil and tomatoes or perhaps this simple recipe with it tossed in garlic and parmesan. It is especially great for breakfast, or used for making pad thai. It is so versatile that it can be prepared like our other winter squashes and it is great sliced and roasted or stuffed. This squash is excellent as a main entree when stuffed with wild rice, with kale and sausage, in a southwestern style with beans, peppers, corn and tomatoes or even stuffed into burrito bowls. This squash is tasty simply baked, and while many recipes suggest using sugar for basting the squash pulp, we feel winter squash is sweet enough that we normally baste with olive oil, garlic, salt and pepper. You might be interested in this simple recipe for slice and roasted squash rings because it highlights the flavor of the squash.
Sold each with each squash weighing about 1 – 3/4 pounds.