This lesson is 413 words, a 1 min 39 sec reading time. It is part of the Fall Collection.

📍 Introduction

Sometimes referred to as nature’s gluten-free pasta, spaghetti squash serves as a practical & tasty base for many meals. It has a texture reminiscent of noodles yet carries the nutritional value of a hearty root vegetable (42 calories & 10% of your daily fiber requirement per cup). Beloved by kids, vegetarians, and health nuts alike, this fall favorite may be one of the ultimate healthy crowd-pleasers. 

Roasted spaghetti squash costs about $1.50/lb, requires only ~10 minutes of active work, and stores for almost a week, making it exceptionally high leverage. With that said, the squash is relatively bland, so you’ll want to make sure to spruce it up with a delicious topping or sauce. There are some ideas listed below. Best of luck! 

🧂 Ingredients 

* Spaghetti squash 

* Olive oil

* Salt & pepper 

⏲ Instructions

* Preheat oven to 400°F 

* Slice squash lengthwise & scoop out seeds

* Brush or wipe with olive oil & salt/pepper to taste 

* Roast face-down for ~30-40 min, or until tender. 

* Let cool a bit. Scrape & fluff insides with a fork. 

* Top or mix & enjoy! 

📓 Toppings Reference Guide: 

* Vegetables: sautéed greens, tomato sauce, roasted vegetables 

* Protein: bolognese, sautéed ground beef/pork, poached egg, nuts, chickpeas 

* Creamy: cheese (e.g., parmesan, feta, gruyère), pesto, toasted pine nuts, cream/béchamel sauce

* Herbs: oregano, lemon zest, basil, parsley

* Spices: paprika, onion powder, curry, garlic powder, turmeric, garam masala

🗂 Recipe Box:

* 86 Spaghetti Squash Recipes [Country Living]

* Garlic, Parsley & Breadcrumbs [NY Times]

* Baked with Cheese [NY Times]

* Lemon & Pesto [Love & Lemons) 

* Chickpeas, Kale & Pinenuts [Love & Lemons) 

* Korean Pork Spaghetti Squash Bowl

📝 Notes, Tips & Tricks

* The squash is ready when the interior is tender or the exterior skin has slightly collapsed. 

* While often available year-round, peak season is early fall through winter. 

* When purchasing, look for squashes that are firm, smooth & yellow.  

* For creamier squash roast ~1 hour. For al denté strands, roast 30-40 min. 

* The seeds are delicious when roasted. To make, clean them, toss in olive oil & salt, and roast for about 15 minutes (alongside the squash). Add spices (e.g., turmeric, paprika, cinnamon) to dress them up. 

* Uncooked, uncut spaghetti squash lasts for up to 3 months. Store in a cool, dry place. Once cut & cooked, it lasts ~ 5 days. 

* To freeze cooked squash, portion the noodles and save in small, airtight zip bags or Tupperware. 

🎓 Further Study

* Fall Collection [Life School]

* 7 Methods for Cooking Spaghetti Squash [The Kitchn]

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