While fall and winter are typically thought of as squash season, I wanted to highlight this unique squash because I think it is a perfect for summer.

Its unique spaghetti-like texture and light taste profile it makes a delicious side dish or even can be transformed into main dish. Plus, its nutrition benefits including vitamin C, vitamin B6, beta-carotene, and fiber.

Here are some tips and tricks to getting started with spaghetti squash!

Getting started

Carefully cut the squash in half lengthwise. Then scoop out the seeds. *Tip: use an ice cream scooper to remove the seeds, it works great!*

Roasting

Rub olive oil on each half and place on a baking sheet. Roast at 350 degrees F for 30 to 45 minutes or until tender and lightly browned. Let the squash cool.

Shred it

Once cooled, using a fork, carefully shred the squash into spaghetti-like “noodles”. *Top the noodles with your favorite sauce or use in a recipe!*

A favorite way that I like to prepare roasted spaghetti squash is sautéed with garlic and topped with Parmesan cheese. It goes great as a side dish with many meals and reheats well also, click here for the recipe!

Or try an entree type spaghetti squash, like this Cajun Spaghetti Squash Bake.