Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.
Famously prolific summer squash plants bring plenty of zucchini, yellow crookneck, and pattypan squash into our lives at this time of year. The mild-tasting, versatile vegetable (okay, technically a fruit) is equally delicious in savory and sweet dishes.
In Season: Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. It keeps for months in cool storage, so it's available in markets throughout the winter and spring.What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell. Choose firm squash that's free of soft spots and feels heavy for its size.How to Store: Uncut spaghetti squash keeps well in a cool, dry place for up to one month.
In Season: Acorn squash is at its peak from October through December, though many supermarkets carry it year-round.What to Look For: With its ridged, dark-green skin, sweet yellow-orange flesh, and handy size, acorn squash is one of the most popular winter squashes. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes.How to Store: The squash's sturdy exterior allows it to be stored at room temperature for up to one month, or longer if kept in a cool, dark place.