Spaghetti Squash

Spaghetti squash is an oblong winter squash with a hard, pale yellow rind and a central seed cavity. When cooked, its flesh separates into long, noodle-like strands with a tender bite. Mild and slightly sweet, it takes well to roasting or microwaving and stands in for pasta with sauces, herbs, and cheese. Sold mostly whole, it also appears pre-halved or as cooked strands.

A cultivar of Cucurbita pepo, it was popularized in North America in the mid-20th century and is now grown widely across the United States and Canada. The type traces to domesticated squashes of the Americas and spread commercially through seed catalogs; modern production is field-grown and harvested in late summer and fall.