Not only is spaghetti squash in season when very few other veggies are, but it’s also a nutrient-dense culinary chameleon. Its “extremely mild flavor,” says Zimmern, makes spaghetti squash an ideal fit for gratins and (of course) casseroles. It doesn’t present the more distinctive sweet, nutty taste of other winter squashes, which have the potential to overpower a dish. Plus, spaghetti squash is uniquely texturally stringy (via Food Network). Due to this pull-apart stringiness, mild flavor, and high absorbency, spaghetti squash makes an apt pasta substitute, as its name implies. Try it out in this Spaghetti Squash Lasagna and see what we mean.
It’s relatively easy to prepare, too: it can be halved and roasted in the oven, roasted whole, or even cooked in an Instant Pot. In this Spaghetti Squash with Sage and Walnuts recipe, the squash is simply halved, de-seeded, roasted, and pulled apart into its natural strings all in the skin. Per Healthline, just one cup of spaghetti squash is packed with 2.2 grams of fiber, 6% DV for vitamin C, 9% DV for vitamin B6, and 7% FV for manganese, at only 42 calories and 10 grams of carbs. Since it is harvested from early fall to the end of winter, the vegetable can be a hearty staple for cold-weather kitchens. If stored in a cool, dry place, that spaghetti squash will keep for up to two months.