Spaghetti squash is available in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds and when raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like, and are often substituted as a healthier option for, spaghetti. Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, or microwaving. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds.
Delicious and hearty, perfect for a fall meal. Once you get the hang of the baseline recipe, you can add all sorts of ingredients to the stuffing — ground turkey is a favorite of mine. This is a Mark Bittman recipe.