To make squash spaghetti, 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! Drizzle with oil, add a scrunch of salt and pepper, then bake the squash for about 1 hour, depending on size, until the flesh is completely tender. Let it cool, then arm yourselves with forks and scrape out all the spaghetti-like strands.
The seeds can be roasted for an excellent healthy snack, or to add a rich crunch to salads. Separate the seeds from the pulp and toss them with a little oil and salt or soy sauce. You can add flavours to the oil, such as spices, honey or dried herbs. Spread over a baking sheet and roast at 160°C/Gas 3 for 10-15 minutes, until crisp and lightly golden. Once cool, the roasted seeds will keep in an airtight container for a week or so.
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.
Country of origin
Grown in the United Kingdom.