Spaghetti squash is a variety of squash with a pale orange skin and an oval shape. Like other types of squash, it is an excellent source of fiber and nutrients. Spaghetti squash gets its name because, after it’s cooked, its flesh is easily divided into long, noodle-like strands.
To cook spaghetti squash, start by cutting it in half lengthwise. Be sure to use a sharp knife and to stabilize the squash with a clean kitchen towel, if necessary; cutting round squash can be difficult. Once you’ve halved the spaghetti squash, scoop out the seeds and fibers and discard them.
Then, brush the halved squash with olive oil and place the pieces cut-side down on a baking sheet or in a shallow baking dish. Pour about ¼ of an inch of water in the bottom of the pan and roast the squash in a 400-degree oven until tender.
When the spaghetti squash is tender, flip it over and run a fork over the flesh to separate the “noodles.”
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.