No, spaghetti squash isn't exactly like spaghetti pasta. It's more tender than it is chewy, for one thing. It also has a lighter and cleaner flavor somewhere between butternut squash and zucchini.
But it makes a pretty darn good substitute if you want something other than regular pasta or if you just want to add another vegetable to the meal!
Cook them just like any other winter squash: scoop out the seeds and rub the inside with salt and olive oil, then roast in a 400° oven until the flesh is completely tender. We check it every 15 minutes or so, and it's usually done after about 45 minutes. Use a fork to gently lift out the tender flesh in long delicious strands.
Honestly, we love this squash just tossed with some butter or olive oil, parmesan cheese, and pepper. It also makes the perfect bed for just about any topping, from simple roasted vegetables to cheesy pasta sauce. If you eat meat, you can toss in some sausage, crispy bacon, or ground beef to round out the sauce.
Here are some other tempting ideas from our archives:
And a few from around the web:
(Image: Martha Stewart)