Spaghetti squash green inside


Spaghetti Squash Ripeness: Will Spaghetti Squash Ripen Off The Vine

I love spaghetti squash mostly because it doubles as a pasta substitute with the added benefits of few calories and plenty of folic acid, potassium, vitamin A and beta carotene. I’ve had varying results when growing this winter squash, which I chalk up to weather conditions during the growing season. Sometimes, I have fruit that doesn’t seem to be quite ready to pick, yet Mother Nature has other plans. So, the question is, will spaghetti squash ripen off the vine? Read on to learn more.

Will Spaghetti Squash Ripen Off the Vine?

Well the short answer is “yes” to ripening of spaghetti squash off the vine. The longer answer involves a “maybe.” I’m not getting all wishy-washy on you. The fact is that the answer depends on spaghetti squash ripeness, or how mature the squash is.

If the squash is green and soft, it is more likely to rot than ripen off the vine. If, however, there are hints of yellow and the squash appears to be full sized and sounds solid when thumped, I would go ahead and try it. So, how to ripen green spaghetti squash then?

How to Ripen Green Spaghetti Squash

Generally, the time to pick spaghetti squash is in late September into October in some regions. The signs of spaghetti squash ripeness are a skin that is yellow and hard. A test for hardness is to try and puncture the skin with your fingernail. If frost is imminent, however, and you have spaghetti squash that would be in danger, don’t despair; it’s time to take action!

Harvest the unripe squash by cutting the fruit from the vine. Be sure to leave a couple of inches of vine on the squash when you cut it. Wash and completely dry the squash. Then, just set them in a warm, sunny area to ripen with the green side up to the sunlight. Turn them every few days to allow the sun to ripen all the sides of the squash. Allow the fruit to ripen to a yellow hue and then eat it or store it in a cool, dry place.

If summer is waning and you are getting nervous about the ripening of your spaghetti squash, you can try to speed things up in a couple of ways. You can trim any leaves that may be blocking the sun from the squash or you can try root pruning. To root prune, go 3-4 inches from the main stem and cut straight down 6-8 inches. Repeat the cut on the other side of the plant to form an “L” shape.

What to do with all of your green (immature) butternut squash

It is so easy to over plant winter squash, especially a variety like butternut. Those butternut squash vines produce like crazy. You can easily end up with 30 mature squash and still have some little green ones coming on. I share some of my favorite ideas in the video above.

If you have an abundance of butternut squash, enjoy them green as well as fully ripe. Here are some of our favorite ways to use them.

Breaded Green Butternut Squash Slices

  • Watch those little green butternut squash carefully. Pick them while still green and while the skin is still tender. If the skin is already getting tough then you will want to peel the squash before proceeding with the next steps.
  • Slice the butternut into 1/2 inch rounds.
  • Dip the rounds into beaten egg mixed with a bit of water.
  • Dredge through some seasoned bread crumbs.
  • Either fry in oil or bake on an oiled cookie sheet at 350 degrees.
  • Serve as a snack or the vegetable addition to a meal.

Fried Green Butternut Squash

Another idea for butternut squash that just passed the tender green stage. Technically the squash is still immature but beginning to develop a bit of orange color in the flesh.

  • Wash and peel the squash.
  • Cut the squash in half and scoop out the newly developing seeds. These can be tough even though they appear quite innocent.
  • Cut the halves in half to produce 4 quarters of butternut.
  • Now make 1/4 inch slices and fry in butter or olive oil. Add salt and pepper, not too much. You can add more when the dish is finished. But salt and pepper added at the beginning of the cooking process yields a more interesting flavor in your butternut squash. Stir every few minutes and check for burning. Turn the heat as low as possible if burning seems imminent. The cooking time will depend on the age of the butternut when you picked it – the older the squash, the more cook time required.
  • Some options for this fried squash dish:
    1. Fry with minced garlic.
    2. Fry with minced garlic and chopped onion.
    3. Season with basil, parsley, lemon thyme – together or just one of them.
    4. Chop the butternut squash into smaller pieces for quicker cooking.

Roasted Green Butternut Squash Slices

The flavor you get with this dish is rich, sweet and satisfying.

  • Wash and peel the squash.
  • Cut in half and clean out the seed cavity.
  • Slice the butternut into 1/2 inch slices.
  • Toss the slices with olive oil, basil and garlic salt.
  • Lay out the squash slices on an oiled cookie sheet. No overlapping. Give its slice its own space.
  • Bake in a 350 degree oven until tender. This could take 30 minutes. About 15 minutes into the cook time flip the slices over. When the butternut squash is ready the slices will be just starting to brown. This makes a great starch addition to a meal and a welcome change to potatoes or rice.

Tempura Style Green Butternut Squash Slices

This idea is for the really green and tender butternuts.

  • Chill the squash in the refrigerator overnight or at least 8 hours
  • Wash, dry and slice the squash into 1/4 inch rounds.
  • Pat them dry with a paper towel and dust with a bit of flour.
  • Dip into chilled tempura batter and fry in hot peanut oil. The amount of time in the oil will depend on the maturity of the squash. The squash should be really new and tender so the cook time is short. Taste test your first squash out of the pot and make the cooking time adjustments accordingly.
  • Tempura is a study of its own. If you love it, study it! Your time investment will be well rewarded.


Squash Is a Fall Superfood You Need to Add to Your Grocery List ASAP—Here Are the Best Kinds

Squash varieties are the stars of the kitchen, versatile and reflective of the season they’re grown. Fresh summer squash, ripe and crisp, makes a great addition to the grill, while fall’s buttery varieties blend with autumn spices. Summer or fall, there are so many types of squash that there’s basically a never-ending supply of delicious options.

You’ve probably had zucchini, and maybe you’ve had pasta made with spaghetti squash. But those are just the tip of the iceberg when it comes to all of the delicious types of squash out there.

Here are the 33 types of squash to know about.


Summer Squash

While summer is a time to enjoy the weather and relax, there’s nothing lazy about summer squash. Summer squash grows on bushes, and farmers harvest it before the fruit is ripe, keeping the skin delicate and edible. While gardeners are famous for the huge amounts of zucchini in the summer season, there are plenty more varieties that you can find in farmer’s markets and grocery stores from June through September.


Black Beauty

Introduced in 1957, this brand was a cross between the Salerno and Caserta zucchini. The skin is green to almost black and glossy, and the creamy-colored white flesh stands up well to stir-fries, can be sliced for dips, or makes a great addition to vegetable casseroles. Like all zucchini, they are tastiest when picked small, so look for the compact version for the best results.

We love these creative zucchini ideas.



Also known by its Italian name, Cocozelle di Napoli, this heirloom squash is another variety of the prolific summer zucchini. Dark green with lighter stripes, it’s known for being tender even when grown to mammoth sizes, as zucchini is apt to do. Cocozelle has fewer seeds than regular zucchini and is extra tender, making it a favorite for cooking.


Early Yellow Summer Crookneck

This popular squash is available in grocery stores in the summer months. Its bright, lemon-yellow skin is completely edible, and its neck is bent, resulting in the name “crookneck.” The mild flavor is delicious steamed and dressed with a little bit of kosher salt and butter or sautéed with bacon and onions.


White Bush Scallop

This tiny little squash is a type of Pattypan, a group of tender, small squash that are shaped like little flying saucers. The White Bush Scallop starts very light green and, as it matures, changes to a white color. It makes an elegant addition to a crudités platter and works well for oven roasting.

RELATED: The easy way to make healthier comfort foods.


Gold Bar

You might hear this one referred to as “yellow zucchini.” But isn’t “gold bar” so much more fun? This zucchini variety is bright yellow with a faint yellow stripe, and it tends to be long and thin, with green caps on both ends.

Yellow squash varieties like this one have a higher concentration of carotenoids than their green counterparts. Our body converts those carotenoids to vitamin A, a powerful antioxidant, so this is a nutrient-packed variety to choose. Gold Bar can be grated and added to doughs, spiralized to make pasta, or sliced as a pizza topping.

We love this balsamic zucchini sauté recipe.



Another variation on zucchini, Aristocrat is a straight, shiny green squash. The firm flesh holds up well to searing on the grill or slicing for a crunchy addition to a summer salad.



One of the earliest types of zucchini to hit the market in summer, Chefini has a glossy skin that’s so dark green that it’s almost black. Because Chefini, like most zucchinis, doesn’t have an overpowering taste or texture, it can be used as a pasta substitution without changing the flavor of the dish. Chefini, on its own, makes a healthy side dish for summer’s grilled meats, sautéed with a little bit of butter and salt.

We love this zucchini carbonara with bacon recipe.


Spineless Beauty

This squash bush yields bunches of bright green fruit, with—a bonus to the gardener—very few spiny hairs on the plant. With fewer barbs, the harvested zucchini has less damage and therefore yields more fruit, making it a common find in farmers’ markets late in the season. Cooked or raw, the delicate flavor pairs nicely to every zucchini squash recipe.

We love these 25 zucchini recipes.


Gold Rush

Gold Rush is shaped like other zucchinis but has a bright, golden-yellow color and is typically seven to eight inches long at harvest. Cooks can hollow out the seeds and stuff the squash or cut it up and add it to other slices of green zucchini for more color on a summer plate.


Gourmet Globe

This round squash is grass-green with light green striations. It’s sweet, mildly-flavored, and tender. Split in half, it reveals white flesh with quite a few seeds, which can be removed and roasted for a healthy snack.

Migrating into America by way of France, the French call Gourmet Globe “Ronde de Nice.” Indeed, this green globe is a “nice round” squash. It can also be referred to as a “roly-poly” or apple squash due to its shape.

As it’s round, the Gourmet Globe squash also lends itself to stuffing. Try it the French way, filled with beef and onions.


Peter Pan

This miniature Pattypan squash can be sunny yellow or emerald green with scalloped edges. It has a buttery flavor with small, indistinguishable seeds.

Tossed with herbs and grilled, roasted, or steamed, Peter Pan squash is easy to cook by itself or to add to any summer squash recipe.



Originating in the city of Albenga, Italy, this long squash is most like butternut, even though it’s considered a summer squash. The long neck grows out from a bulbous bottom, free of seeds and sweeter than zucchini. They can reach up to three feet and are green to tan in color.


Cousa Squash

Found in Lebanese and Syrian recipes, Cousa squash originated in the Middle East. Similar to zucchini, it’s versatile, with a thinner skin and sweeter flavor.

Many recipes call for stuffing the Cousa, and its boat-like shape creates a bowl for a traditional rice and lamb mixture flavored with allspice, lemons, and tomatoes.


Squash Blossoms

While technically not a squash, the blossoms of the squash fruit are edible and delicious. Flowers are harvested when summer squash, especially zucchini, is abundant.

Preparation is easy. Remove the insides, stuff with a cheese or seafood blend, and pan or deep fry. Squash blossoms also make great pizza toppings or pasta additions, and you can even eat them raw. Their flavor is reminiscent of the green, mild taste of zucchini.



This type was the very first oval-shaped squash introduced to North America. The name reflects the color—the bright yellow small squash are found nestled in the green leaves of their bush. Hard to find, sundrop squash is a lucky discovery at farmer’s markets or vegetable stands.


Winter Squash

No less tasty, the varieties of winter squash are notably different from their summer cousins. Maturing on the vine creates a thick, hard rind and tough seeds, but it also allows winter squash to be stored successfully for three to six months. Full of fall flavor, these varieties are both beautiful and appetizing.


Connecticut Field Pumpkin

Pumpkins and squash are both part of Cucurbitaceae, the gourd family of flowering plants. And Connecticut Field Pumpkins are one of the oldest varieties. This orange giant is typically used for snaggle-toothed Jack o’ lanterns at Halloween.

The rounded globes grow with a flat end, allowing them to stand up and display their orange, smooth rind. Also used for baking, the light-colored flesh is mild and sweet. The heirloom seeds date back to the 1700s when Native American populations grew them for food.



Named for its similar shape to an acorn, the acorn squash is characterized by a hard, green rind with sweet orange flesh. Because it cuts into a bowl shape, it makes a great holder for sausage and apples, quinoa and pecan stuffing, or rice dishes for baking in the oven.

Considered part of the three sisters planting method in Native American culture (the three sisters are beans, corn, and squash), the acorn squash bush provides shade to create an ideal growing environment. As an added bonus, the three sisters make a complete protein for our body to use when we eat them together.



Also called Red Kabocha, Ambercup squash looks like a small, dark orange pumpkin. Ambercup is a great squash to stuff, small and easy to bake in the oven. The skin is slightly thinner than other squash varieties, so cutting is a breeze, making kitchen time a little quicker.


Red Kuri

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The Red Kuri looks different from other winter squash. The skin of the small, teardrop-shaped fruit is hard, but it can be eaten when cooked.

After the cooking process, it retains its bright reddish-orange hue, reflecting fall’s colors on the plate. The flavor of Red Kuri reminds you of the cooler weather, rich and tasting slightly of chestnuts.


Long Island Cheese Pumpkin

This heirloom variety was saved by Ken Ettlinger, a Long Island natural science educator who worked to save the seeds. His work in the 1970s allowed farmers to establish this crop today, giving us an option for a farmer’s market find of rich, sweet pumpkin, very similar in appearance to a cheese rind.


Autumn Cup

Buttercup and Kobocha combine to create this dark green, smaller squash. The yellow flesh has a rich flavor without any strings. The smooth, sweet consistency makes a perfect soup and achieves a caramelized flavor when roasted in the oven, tossed with a little olive oil and salt. The squash also stores well in a cool, dark location.



If you’re struggling to find some of the other varieties of winter squash, this one is everywhere. Recipes also abound, from butternut squash ravioli to soup or a simple puree.

The bell-shaped gourd can be split in half and roasted in the oven, cut side down, coated with olive oil, salt, and pepper or in a shallow bath of water. The delicious flesh caramelizes and can be scooped out to make a delicious accompaniment to meat or other vegetables.

We love this classic butternut squash soup recipe.



Slightly sweet and nutty, the carnival squash has a dappled green, yellow, and white rind that makes a festive addition to fall decorations. This type of squash was developed from crossing an acorn squash and a sweet dumpling squash, resulting in the riotous color.

The thick skin is a challenge to cut, but it’s easy to remove after roasting. The flesh is coarser than other winter squash, but the squash is worth it, delicious and packed with nutrients and immune-boosting antioxidants.



Delicata is a squash that goes by many names, including peanut squash and Bohemian squash. The flavor is reminiscent of corn and sweet potatoes. As the name infers, the skin is so delicate that you eat it along with the rich flesh after cooking. What could be easier than that?



This heirloom variety comes from French roots and has its own name in the region, Musquee de Provence. The deep, flared ridges bring to mind Cinderella’s pumpkin carriage, inspiring the name. You may be surprised to know that they are delicious to eat, bright orange and sweet. More than just decoration, they complement any roasted squash recipe.


Gold Nugget

This squash is one of the smaller varieties harvested during the winter, weighing between one and three pounds. However, don’t let its small appearance fool you. The flavor from the bright orange middle is sweet and nutty. When it’s kept in storage, the rind gets brighter orange as the squash ripens.


Blue Hubbard

Hailing from New England, this squash’s name describes its beautiful gray-blue shell. Because they are so large, this squash is found in markets divided into portions to make a manageable quantity. The flesh is slightly grainy but still sweet, making this a great choice for pie.



Cut spaghetti squash in half, rub it with a little olive oil, and salt and bake it cut-side down in the oven. When it’s cooked, use a fork to shred the flesh and you will be surprised what you get, a delicious pasta substitute ready to be garnished with sauce. This versatile vegetable can even be cooked in the microwave, giving you endless options for a healthier Italian meal.

We love this paleo turkey Bolognese with garlic spaghetti squash recipe.


Sweet Dumpling

This squash is notable for its creamy skin with dark green stripes. A small variety, sweet dumpling squash usually develop fruit that’s only about one pound, but they are some of the sweetest of all the squash. They make a savory puréed soup. Or, as with all the winter squash, sweet dumpling squash is wonderful when it’s roasted.



Another sweet winter types of squash, buttercup squash is known for being a good replacement for sweet potatoes in recipes. The hard, green shell is shaped like a cap, which makes it part of the turban squash family, a group of squash that has shells shaped like the headdress.

With its hard skin, this squash can keep in the pantry for a long time, usually around four months.


Banana Squash

Introduced to farming in America in the 1800s, the original banana squash was blueish-grey with tan stripes. Seed companies developed more variations, including what we know as banana squash today. They are long, growing two to three feet in length and similar in shape to a banana. The slightly pink rind has light tan stripes with an orange interior.

Now that you know just how many types of squash there really are, you might want to try something new next time you’re at the grocery store or farmers’ market. Summer or winter, there are plenty of squash varieties in season (including plenty of types of zucchini), just waiting for you to test them out.

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Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti
Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti

Nah come on P, who’da thought I’d make it?
When the cops used to strip us naked
Now they got the name on the street sign
It may be famous
And fuck boys can’t help but hate it
But I know Pun love it
Just caught a lick last weekend
I know he was above it, blessing from the sky
And the nigga just recovered, long nights at LIV
Grubman in my ears as we floating through the kitchen
Million dollar deals while you focus on the bitches
Signing big contracts on the backs of strippers
It ain’t a fluke, it’s been tried, I’m the proof
Since “Turn Out the Light”
From the World Class Wreckin’ Cru
I’m back at it, crack mules in back alleys
Crack addicts, serving them is a bad habit
Maybe I been watching too much Narcos
‘Cause lately I been feeling like I’m Pablo

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Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti
Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti

Y’all bitches got fat while we starved
Shots in your ass, pads in your bras
Y’all some liars it ain’t no facts in your songs
And yeah that crown is coming back to the Bronx
Take away they stylist, they don’t know what style is
I’ve been fly since junior high, bitch
You the biggest bird on Sesame Street
And I’ma scramble ya egg, keep running your beak
I keep my gat, my strap, my gun, my heat
I love my raps, my Pap, my son, my weed
Y’all hoes below, behind, under, beneath
Not near, not none, not one could fuck with me
See when it comes to this rap shit, Rem’s fantastic
I’m good money, yeah, paper or plastic?
My shit tight, spandex, elastic
Your shit “Shaggy,” Mr. Boombastic

Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti
Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti

This ain’t the shit you been used to
Your shit is not accepted
I don’t condone what you doing
And nor do I respect it
I’m here at Vito’s with noodles
She slurping my spaghetti
After we fuck, tell her write her name down
I might forget it
Call collect, she never been a cheap broad
Slurping that spaghetti
That’s why every man she meet bawls
Niggas keep drawing conclusions
But all they do is doodle
If you think this is a new me
The old me never knew you
Tired hearing ’bout
Who run the East, West and the South
Only thing I see you niggas running?
Is your fucking mouth
Like who are you?
Really who the fuck are you?
See you with the team
Still don’t know what the fuck you do
I like that fettuccine
And my spaghetti Rotelle
Got bologna on my bread
Every delivery starts with deli
Commas, this is DJ, DJ
Just a condiment, I never relish
Plan on winning every accomplishment
I let you tell it

Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti
Flashing fetti and jewels, they slurping on spaghetti
Up at Vito’s with noodles, they slurping on spaghetti
Stash the work in the Buick, they slurping on spaghetti
In the back of that Uber, they smoking on spaghetti

The internet is full of fabulous facts about everything from current events to the history basket weaving and spaghetti fun facts. As we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.

We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at Spaghetti fun facts.

Spaghetti Fun Facts: Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour.

  • Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine.”
  • January 4th is National Spaghetti Day.
  • Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish.
  • Thin spaghetti served with tomato sauce dates only as far back as the 19th century, to Naples, Italy. In Naples the sauce was served with fatty meats like bacon, ham or sausage. Meatballs made with beef as an accompaniment to spaghetti started showing up in American cookbooks around World War II.
  • The world record for largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a restaurant in Garden Grove, Buca di Beppo, outside of Los Angeles successfully filled a swimming pool with more than 13,780 pounds of pasta.
  • In the year 2000, over 1.3 million pounds of spaghetti were sold in American grocery stores. If all of those packages were lined up, they could circle the Earth nine times.
  • April 1 in 1957, the BBC made everyone believe that spaghetti grows on trees. At the time, spaghetti was considered by many as an exotic delicacy. The spoof program explained how severe frost can impair the flavor of the spaghetti and how each strand of spaghetti always grows to the same length. This is believed to be one of the first times television was used to stage an April Fools Day hoax.

Spaghetti Fun Facts We May Have Missed

Let us know about any spaghetti fun facts we missed. We always love to add to these lists. If we can verify the fact we will give the reader credit in the article.

Reference: Fun Facts about Spaghetti

Find all of the National Food Holidays to spice up your food truck menu specials throughout the year.

How to Cook Unripe Spaghetti Squash as a Summer Squash

posted by Kalyn Denny on September 11, 2019

This post about How to Cook Unripe Spaghetti Squash as a Summer Squash is a Public Service Announcement for vegetable gardeners who have lots of young unripe spaghetti squash in the garden and are wondering what to do with them! See Cooking for Gardeners for more ideas for cooking garden veggies!

This year I grew spaghetti squash for the first time in my tiny garden space, and it reminded me how I used to LOVE young unripe spaghetti squash back in the days when I had a bigger garden. And I know gardening season will be winding down soon and I thought people who have a surplus of small spaghetti squash that aren’t going to mature might like to try my method for How to Cook Unripe Spaghetti Squash as a Summer Squash! This is something I have done for many years (whenever I could get my hands on unripe spaghetti squash).

Squashes are divided into winter squash (which ripen late in the season, can be stored through the winter, and have hard outer rinds) and summer squash (which have a soft outer skin and can be eaten rind, seeds, and all.) Zucchini is the most famous summer squash of course, but when this recipe refers to cooking Spaghetti Squash as a summer squash it means cooking it when it’s young and has a soft skin.

Many years ago I was introduced to this way of eating spaghetti squash by a former boyfriend who grew it in his garden, and he taught me about picking the squashes when they were young and green and the skin could be pierced easily with your fingernail, and then simply boiling them and serving as a vegetable with lots of butter, salt, and pepper. It wasn’t until many years later that I learned to leave the spaghetti squash on the vine until the skins turn yellow, then bake or microwave the squash so the strands pull apart into a kind of vegetable “spaghetti” which is also tasty in a different way. I like spaghetti squash as a winter squash, but I am absolutely crazy about spaghetti squash when it’s cooked as a summer squash.

Of course, you’ll never be able to find young spaghetti squash like this in a regular store, so you’ll probably have to grow some in your garden or find a friend who has a garden who’s willing to share if you want to try this recipe. I haven’t ever run across another gardener who had tried this, so I hope some of my readers will be sure to try it if you get a chance. Trust me, you will love it! In fact, I just ate some of my leftovers while I was typing this up!

How to Cook Unripe Spaghetti Squash as a Summer Squash: Cooking the Squash

(This is just a summary of the steps shown in the photos; see the complete recipe below.)

  1. Most young spaghetti squash is light green like the first photo, but in the second photo you can see I got one that was darker green.
  2. Choose young, small spaghetti squash with skin that can be easily pierced with your fingernail.
  3. Wash the outside of the squash well.
  4. Cut off both ends, then cut the rest of the squash up into pieces about 2 inches square. (If your squash has noticeable seeds, be sure they are tender.)
  5. Bring water to a boil, add salt, and add the spaghetti squash and turn heat to medium.
  6. Simmer the spaghetti squash until it’s tender (but not mushy), about 10-15 minutes or until the squash is easily pierced with a fork.

How to Cook Unripe Spaghetti Squash as a Summer Squash: Serving the Squash

  1. Put cooked squash into large colander and let it drain well, for 5 minutes or more. It’s important not to rush the draining time.
  2. After squash has drained about 5 minutes, use an old-fashioned potato masher (affiliate link) to coarsely mash the squash and let drain 2-3 minutes more.
  3. Put spaghetti squash into a serving bowl and serve hot, with plenty of butter and salt and freshly ground pepper.

And trust me, this is not a time to skimp on the butter. I hope you try it if you get a chance!

How to Cook Unripe Spaghetti Squash as a Summer Squash

Yield: 6 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 10-15 minutes

How to Cook Unripe Spaghetti Squash as a Summer Squash is for vegetable gardeners who have squash on the vine that aren’t going to have time to ripen!


  • 2 young, small spaghetti squash (be sure the skin is soft enough to pierce with your fingernail)
  • butter to flavor the cooked squash (I used a generous amount of butter; use more or less to taste)
  • salt for the water and for seasoning the cooked squash (to taste)
  • fresh-ground black pepper (to taste)


  1. Choose young, small spaghetti squash with skin that can be easily pierced with your fingernail. (The color of the squash doesn’t always tell if it’s young, so use the fingernail test.
  2. Wash the outside of the squash well since you will be eating the skin.
  3. Cut off the stem and blossom end and cut the rest of the squash up into pieces about 2 inches square.
  4. If your squash has noticeable seeds, be sure they are tender.
  5. Bring a large pot of water to a boil, add a little salt, and add the spaghetti squash, and turn heat to medium-low.
  6. Simmer the spaghetti squash until it’s tender, about 10-15 minutes or until the squash is easily pierced with a fork. Be careful not to overcook or it will be mushy.
  7. Put cooked squash into large colander and let it drain well, for 5 minutes or more. Don’t rush the draining time, because there’s a lot of moisture in the young squash.
  8. After squash has drained about 5 minutes, use an old-fashioned potato masher (affiliate link) to coarsely mash the squash and the skin and let it drain 2-3 minutes more.
  9. Put spaghetti squash into a serving bowl and serve hot, with plenty of butter and salt and freshly ground pepper.
  10. Leftovers will keep in the fridge for a few days and reheat beautifully in the microwave or in a pan on the stove.


This recipe given to Kalyn by a man named Art who taught her to cook spaghetti squash this way many, many years ago!

All images and text ©Kalyn Denny for Kalyn’s Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spaghetti Squash cooked as a summer squash is a great dish for low-carb and low-glycemic diet plans; use the amount of butter that works for your personal eating plan. This should be suitable for any phase of the South Beach Diet, although South Beach would not recommend using butter.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Categories: Cooking for Gardeners, Cooking Tips, Recipes, Side Dishes Ingredients: Spaghetti Squash

posted by Kalyn Denny on September 11, 2019

Spaghetti Squash

There are many varieties of squash available at the grocery store and farm stands. Spaghetti squash, also know as calabash squash or vegetable spaghetti, is really quite unique because when cooked looks like thin translucent strands of thin spaghetti. It has a mild, delicate flavor somewhat like that of yellow summer squash and watery texture.

Spaghetti squash has a rounded shape and can vary in weight and size. The ones I bought weighed almost four pounds and were about 9 inches long.

When you buy spaghetti squash, it should have a nice lemon yellow color. If it is green it means that it is under ripe.

Washing and Cleaning Spaghetti Squash

Begin by washing the squash with a vegetable brush under running water.

Dry it well so that it does not slip when you are cutting into the squash.

To cut spaghetti squash you need a big, heavy kitchen knife. Cut the squash in half, lengthwise.

Cutting the squash is the most difficult part of preparing the squash! It is like making that first cut into a melon, which can be tricky if you are not using a knife that can handle the task.

Once open, you can see there are seeds and stringy bits that need to get removed. (Just like with butternut squash or pumpkins.)

Using a spoon, scrape away the seeds and stringy bits….

…until the inside is clean.

Cooking Spaghetti Squash

I’m going to show you how to roast spaghetti squash in the oven and also how to cook it in the microwave. Normally these two cooking methods provide very different results. Roasting vegetables often makes them crispy and brings out their natural sweetness. Surprisingly enough, there is virtually no difference in the taste or texture when spaghetti squash is cooked in the oven vs. the microwave!

Oven Method:

Preheat the oven to 400º F ( = 200º C = gas mark 6-moderately hot.)

Drizzle a small amount of olive oil on cut side of the squash and rub it around with your fingers.

Sprinkle on some salt and pepper.

Place the squash, cut side down in an oven-proof dish.

Depending on the size of your squash, it will take approximately 35-45 minutes to get tender.

Microwave Method:

Place the squash in a microwave-safe dish…

…cut side down.

Cover the dish with plastic wrap…

…being sure to leave a steam vent.

Cook the squash on high for approximately 7-10 minutes – depending on the size of your squash and how powerful your microwave is. If you do not have an automatic turntable in your microwave, give the dish a turn every 3 minutes to ensure even cooking.

Remove the plastic wrap with a pair of tongs and be very careful of the built up steam.

Note: I do not recommend cooking the squash WHOLE in the microwave. Some recipes have you pierce the whole squash about 20 or 30 times with a knife (so the squash does not explode in the microwave). Then stick it in the microwave whole. It is very difficult to cut and remove the seeds and stringy bits from a steaming hot squash.

How to Make the Squash Look Like Spaghetti

Once you have removed the squash from the oven or microwave, check to see if it is cooked by sticking a knife into it. The knife should slide in easily.

If you have over cooked the squash it will taste fine but the texture will be creamy and you will not be able to make the spaghetti like strands.

Flip the squash over with a spatula so that the cut side is facing up. (Be careful as it will be very hot!)

The above photo is of the oven roasted squash

Using a dinner fork, scrape the flesh of the squash….

…moving gently around the shell….

…fluffing up the strands of squash.

Turning the squash into spaghetti strands takes about 10 seconds!

You can then serve the squash as is or remove it to a serving plate. It will be very hot so hold the squash in a dish cloth so you don’t burn your hand.

The above photo is of the microwave cooked squash

Decision time! What do I now do with this squash?

You can eat it as is or dress it up with your favorite spaghetti sauce.

I like to add some freshly grated Parmesan cheese, a drizzle of basil infused olive oil, and some salt and pepper!


P.S. Just for the heck of it, I tried freezing the leftover spaghetti squash. WRONG! It turned into spaghetti squash mush. It tasted fine but the spaghetti texture did not hold up at all!

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Spaghetti squash is loved by millions of people all over the world. Not only is this food extremely tasty, it also offers quite a few healthy benefits. However, if your spaghetti squash is under- or over-ripened, the quality of it will suffer greatly. In fact, some even say it’s inedible. To truly enjoy spaghetti squash, you need to understand how to tell when it’s ripe.

When a spaghetti squash is perfectly ripe, it’ll have a nice, crispy outside that comes off in strings. This stringy layer is typically used in spaghetti dishes of all kinds. Not only does this food serve as a substitute for your traditional styled pasta, it’s also a much healthier option than the traditional pastas. One thing is for sure, ripe spaghetti squash is a delicious food.

What’s the best way to tell if a spaghetti squash is ripe?

There are a few different ways to tell if your spaghetti squash is the perfect ripeness. When you see a squash at the grocery store you think might be a good pick, try using a combination of these tools to make sure you choose the right spaghetti squash.

Inspect the color

You want to make sure that you look for a squash that has a skin with a bright yellow color. Squash that has a yellow and green skin wasn’t given enough time to fully mature. On the other hand, squash with a yellow and orange skin should have been picked sooner.

Use your fingernail

You can also use your fingernail to see if a squash is ripe enough. If you press your fingernail against the skin, and you can break through it, then the squash is not ripe enough. When a squash has fully matured, the skin will be tough, and you will not be able to break the skin with your fingernail without extreme force.

Check for quality in the skin

Inspect the skin of the squash for black dents, holes or even bruising. If you see any of these things, the squash is probably over-ripe or has been damaged. Perfection is what you want to look for. That’s how you get the best taste.

Feel the skin of the squash

Check to make sure that the skin of your squash is firm. When you press your finger on an over-ripe squash, your finger will begin to sink into it. However, if the squash is perfectly ripe, it’ll have a very firm feel to it. You can even roll it around in your hands, so you know whether or not the squash is ripe.

When should you pick spaghetti squash?

In order to pick spaghetti squash at the right time, you’ll want to inspect it while it’s still on the plant. When you see a bright yellow skin, then you’ll know it’s ripe. Once you know that it is ripe, pick it right away. It’s essential that you don’t delay the picking process, so the spaghetti squash will stay good for a while.

How to harvest spaghetti squash

If you’re interested in harvesting your own spaghetti squash, it’s important that you choose a day that’s both sunny and dry. After you pick your squash, you’ll want to store them each in a box and put them in a place that’s not only dark but cool as well. This can include a basement, a refrigerator or even a cellar. Squash can last up to two weeks if left in the fridge.

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Allison Cartwright has been writing professionally since 2009. Cartwright has published several eBooks on craft and garden-related subjects. She holds a bachelor’s degree from the University of Arkansas.

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