Boiled Spaghetti Squash

This is the simple boiled version of spaghetti squash, the low-carb winter squash whose flesh pulls apart into pasta-like strands when cooked. Two ingredients, thirty minutes, and a side dish that stands in for noodles whenever you want pasta without the carbs.

Boiling is faster than the more popular roast method but produces a slightly wetter strand. If you want fluffy, drier “noodles” for tossing with sauce, roasting is the better technique. If you want soft, tender squash for buttering and seasoning straight, boiling works fine and saves 30 minutes of oven time.

Cut the squash lengthwise before boiling. Cutting it crosswise gives you ring-shaped strands; lengthwise gives you the long noodle-like fibers most cooks want. A heavy chef’s knife and a stable cutting surface are essential; spaghetti squash is hard and round and can roll.

Test for doneness by probing with a fork. The strands should separate cleanly with light pressure. If they resist, give it another 5 minutes in the water.

Drain well after cooking. Boiled squash holds water in its strands; press with paper towels or a sieve before serving to prevent watery sauce on whatever you top it with.

Pro Tips

• Cut the stem end off first for a flat, stable surface, then halve. Saves you from wrestling a rolling squash.
• Salt the boiling water generously, like pasta water. Spaghetti squash on its own is bland; salted water flavors the strands lightly.
• Drain in a colander or fine sieve, then press strands lightly with a clean kitchen towel.
• Use immediately or refrigerate up to 3 days. The strands hold their shape and reheat well.

Variations

• Toss with marinara sauce and grated Parmesan for a classic pasta-substitute dinner.
• Serve with browned butter and sage for an autumn side that eats Italian.
• Mix with sautéed garlic, spinach, and feta for a Greek-inspired vegetable bowl.