The spaghetti squash (Cucurbita pepo) is a rugby ball-sized and shaped, yellow, seed-bearing fruit. Its center contains many large squash seeds. Its flesh is bright yellow. When cooked, the flesh falls away from the fruit in ribbons or strands, like spaghetti. Its taste is nothing like spaghetti, though. It has a slight sweetness, and is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. It is an American native vegetable.

Cooking spaghetti squash

Spaghetti squash is easly cooked in the oven or by microwave. When baking the average sized squash should be pierced with a fork repeatedly and then baked for about an hour, then sliced open and the seeds removed. When microwaving, slice the squash in half, remove seeds, fill with water, cover with wrap, and then cook on high for about ten minutes.