Spaghetti Squash

Whole, uncooked squash keeps well in a cool, dark place. Once cooked, store in an airtight container in the fridge for 3–5 days.

Values are for raw squash; cooking does not significantly change macros

Roast halved squash face-down at 400°F for 30–40 minutes until flesh is tender, then scrape out strands with a fork.

Don't overcook; the strands can become mushy and watery.

Season the cooked strands well—they are mild and need bold flavors (garlic, herbs, acid, fat) to shine.

For quicker cooking, pierce the whole squash several times and microwave for 10–15 minutes before halving.

Undercooking so the flesh doesn't separate into strands easily.

Overcooking until strands become mushy and release excess water; drain well if this happens.

Treating it like regular pasta—it needs more seasoning and sauce to taste interesting.