Spaghetti Squash

And you can too!

Spaghetti squash sheds its reputation for being bland and watery in this baked-ziti-inspired dish, in which it’s smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.

Do you know the different types of winter squash? Kobucha? Acorn? Red Kuri. Come with us if you want to live.

Stop! Don't douse that spaghetti squash with marinara sauce—try one of these recipes, instead.

Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

We made funnel cake! Use your hands to fluff the strands of squash in the flour mixture: they’ll fry up lighter and crispier if they aren’t stuck together.

Spaghetti squash varies greatly in terms of wetness. You’ll really want to squeeze out as much liquid as possible so your fritters fry up crisp, not soggy.