Spaghetti Squash is a fascinating, delicious and versatile winter vegetable. It may seem daunting to prepare, but after reading this step-by-step guide, you’ll see how easy it is.Put away your Spiralizer, my friends! This variety of winter squash is naturally spiralized — when it’s cooked, the flesh loosens and has a texture and appearance like that of spaghetti.
While you can certainly serve Spaghetti Squash as a gluten-free spaghetti substitute, do not think it’s actually at all the same thing. It’s simply squash that’s shaped like spaghetti. And that’s what it tastes like – squash! While nothing like a glutenous noodle, its texture is quite lovely — soft with a slight crunch. It’s on the bland side, making it ideal for talking on big flavors. I just love it with a hearty sauce and in fact, later this week, I’m sharing my recipe for Spaghetti Squash with Sun-Dried Tomato Spinach Pesto. (Stay tuned!)
I think this is one of those foods, much like a pear cactus or a cherimoya, that would be very daunting to deal with if you haven’t ever eaten one, or cooked one before. Which is of course why I put together this easy-to-follow photographic guide. And as it turns out, it’s super easy!
Off we go . . .
These directions are for an approximately 3-pound squash.