seeds. Place cut side down on sheet tray. Bake for 35-50 minutes and let cool for at least 30 minutes. Scoop out spaghetti squash to serve.

In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any ...

If you are brave and can handle knives well, after washing the squash (about 2 pounds or so), cut it in half lengthwise and discard (or save for roasting) the seeds. Don’t cut it too small or you’ll ...

Spaghetti squash is an incredibly versatile winter squash varietal that’s nutritious, low-calorie, gluten-free, paleo-approved, a fantastic substitute for pasta, and best of all, it’s super easy to ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

Low in carbs, high in fiber and vitamins and yielding delicious “noodles” when cooked, it’s no wonder spaghetti squash has become an increasingly popular substitute for pasta. Choosing one of these ...

Spaghetti squash, with its long strands of sweet yellow flesh, is the most versatile winter squash. It can mimic pasta, be spiced up and used as a side dish all on its own, or even stuffed, baked and ...

Mild-flavored and stringy, spaghetti squash is often sauced like pasta, and chestnuts are best known locally in their Christmastime street-cart garb. Bistro du Vent’s Laurent Gras takes a different ...