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Spaghetti Squash

Spaghetti Squash

How to choose, prepare, and store Spaghetti Squash.
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Buying Spaghetti Squash

Look for: a spaghetti squash with a firm, dry rind free of soft spots and cracks. Squash should be heavy for its size  with a firm, dry, rounded stem, which helps keep out bacteria.

Avoid: spaghetti squash that has cracks and soft spots or is without a stem. Also avoid spaghetti squash with a shiny rind, as it may have been picked too soon or have a wax coating.

Seasonality: All year; peak season early fall through winter

Storing Spaghetti Squash

Store squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator 1-2 weeks. Cut squash should be tightly wrapped in plastic wrap and refrigerated.

Preparing Spaghetti Squash

To prepare spaghetti squash, cut in half lengthwise and remove the seeds with a spoon. Bake or boil it until tender, or wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once squash is cooked, use a fork to rake out the stringy flesh (which spaghetti like) all the way to the rind and serve.

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