Autumn is here. Leaves are falling, it’s getting colder and colder. But with the new season, more seasonal produce is available. One of my favourites for autumn is spaghetti squash. It’s an underrated vegetable and a pretty good alternative if you’re not a fan of pasta, are gluten-free, or want to incorporate more veggies into your diet (I even got my boyfriend to eat an entire half… so I think I built my case). 

You can find spaghetti squash at Marks and Spencer, Waitrose, or the Norwich produce stands. The produce stand will run a bit higher, but typically at M&S and Waitrose, they’re £2 per squash. 

But how do you cook spaghetti squash? It’s a lot simpler than you think. 

HOW TO COOK: 

1. Preheat your oven to 200°C. 

2. Cut your squash in half. 

3. Scoop out the seeds with a spoon. 

4. Drizzle very lightly with olive oil, salt and pepper. 

5. Lay skin side up on a lined baking tray and poke holes with a fork all around the squash halves. 

6. Place the squash in the oven for 30-45 minutes. 

7. Once out of the oven, fluff it with a fork to ‘create’ spaghetti strands. 

But then you’re wondering, what do I eat it with?  

One of my favourite ways to eat spaghetti squash is to top it with a simple tomato sauce and meatballs. You could just use simple, pre-made pasta sauce and meatballs for this, or if you’re feeling fancy, you could make your own meatballs with some beef mince and seasonings, and fry them on medium-low heat. 

SOME EXTRA COOKING TIPS: 

• If your squash is too hard to cut in half, place it in the microwave for about 5 minutes to soften it up.  

Image credit: Wikimedia Commons