Spaghetti squash Grown by Guy Singh-Watson at Baddaford Farm, Devon



Put your spiralizer aside and behold the bizarre (but tasty) spaghetti squash. True to its name, the mild-flavoured flesh separates out into noodle-like strands when it’s cooked. Don’t use it for recipes that call for chunks for squash; instead, roast it in halves, fork out the tender strands and top them with sauce, just like pasta.

Your squash might be extra chunky this year. Some happy specimens grew larger than usual, but we thought we’d send them out to you anyway rather than let them go to waste.

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Country of origin

Produced in
  • The UK
Toss the seeds with a little oil and salt and roast for 10 mins for a crisp, golden snack or garnish
- Riverford cooks

How to prepare

Preheat your oven to 200°C/Gas 6. Cut the squash in half lengthways and place cut-side up on a baking tray. Never put a squash in the oven whole – it may explode! Oil, season, then bake for about 30-40 minutes or until tender. Let it cool, then arm yourselves with forks and scrape out all the spaghetti-like strands. Serve with any sauce you fancy, from pesto to a tomatoey vegetable ragù.


Squash like to be kept dry and warm, at room temperature. They should be happy on a kitchen shelf or windowsill for up to a few months – and they make a colourful autumnal display until you’re ready to cook them. Once you’ve cut your squash, keep the remainder in the fridge and use within a week.

  • Grown by Guy Singh-Watson, Baddaford Farm, Devon

    Guy Singh-Watson is the founder of Riverford, and grew up on our own Wash Farm, Devon. These days, he also has his own farm just next door: Baddaford. On this 150-acre farm, nestled in a steep-sided valley, Guy and his team grow all sorts of organic fruit and veg for our boxes; from summer strawberries to autumn squash.

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