Food Lens · Produce
Spaghetti squash
Mild and slightly sweet, closer to other winter squash than to pasta, with a stringy, noodle-like texture once cooked.
Lens analyzedSpaghetti squash is a yellow, oval winter squash whose cooked flesh separates into long, thin strands resembling noodles when scraped with a fork. It's typically roasted or baked whole, then split and scraped as a lower-carb substitute for pasta in some meals.
Where it comes from
Spaghetti squash is a winter squash variety grown widely across North America, and its noodle-like texture made it a popular substitute for pasta as home cooks looked for vegetable-based alternatives to traditional noodles.
Buying it
Choose squash that feels heavy for its size with a hard, unblemished, pale yellow rind, avoiding any with soft spots or a greenish tint, a sign of underripeness.
Storing it
Store whole spaghetti squash in a cool, dry pantry, where it keeps for a month or more; cooked squash should be refrigerated and used within about five days.
Keeps about 1 month in the pantry.
In season
Peak season is September–November, though it's available year-round.
Spaghetti squash peaks with the fall winter-squash harvest and stores well for extended availability.
Recipes that use spaghetti squash
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