Wait just a minute before you wrinkle your nose! This squash is different than the rest.
You’ve probably seen this variety on grocery store shelves. It is the canary-yellow oval object next to the normal varieties. Once cooked, the inside of this squash looks more like spaghetti.
What about the taste, you ask? Obviously, it doesn’t taste exactly like spaghetti. However, it makes a fantastic substitute. It has a very mild flavor and (as long as you don’t over-cook it) it replicates an “al dente” bite of a noodle. Serve it with your favorite low-calorie marinara and you have a filling main course for dinner.
Spaghetti squash is also great as a side dish. My favorite way to prepare the vegetable is to rub the inside of the squash and roast them cut-side-down in the oven. Once cooked, shred the inside into a bowl. Mix in halved cherry tomatoes, capers, salt and pepper. Put the mixture back into the shells of the squash and top with a little bit of parmesan. Place back into the oven on low until ready to serve.
To learn more about how to cook and serve the spaghetti squash, take a look here: http://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036