Vegetables Squash + Gourds Spaghetti Squash Pickled Garlicky Spaghetti Squash Be the first to rate & review! Strands of mild, lightly savory baked spaghetti squash get the quick-pickle treatment in a punchy brine packed with thyme, rosemary, garlic, and chile. The squash keeps its pleasant bite, resulting in a slaw-like crunch perfect for a cheeseboard or a roast pork sandwich. For the longest strands, cut the squash into rings and pull them apart by gently picking at the strands rather than scraping. By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.Expertise: Culinary Arts, Baking and Pastry, Animal RescueExperience: Anna Theoktisto earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York. She is the former food editor for Taste of the South and Southern Cast Iron magazines. Anna's recipes have been showcased on the covers of magazines such as Food & Wine, Real Simple, and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. Food & Wine's Editorial Guidelines Published on October 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 15 mins Refrigerate Time: 1 day Total Time: 1 day 1 hrs 15 mins Servings: 6 Ingredients 1 (1 1/2-pound) spaghetti squash 1 tablespoon extra-virgin olive oil 10 (4-inch) thyme sprigs 2 (4-inch) rosemary sprigs 1 ½ cups water ½ cups distilled white vinegar 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 tablespoon finely chopped garlic 1 small red Fresno chile, thinly sliced Directions Preheat oven to 400°F. Cut spaghetti squash crosswise into 4 rings. Scoop out and discard seeds, or reserve for another use. Place squash rings on a baking sheet lined with parchment paper, and drizzle evenly with oil. Bake in preheated oven until squash is just tender, 30 to 35 minutes. Let cool completely, about 30 minutes. Using a fork, separate cooled squash flesh into strands; discard squash peels. Divide strands evenly between 2 pint-size jars. Divide thyme and rosemary evenly between jars. Bring 1 1/2 cups water, vinegar, salt, sugar, garlic, and chile to a boil in a medium saucepan over high, stirring until salt and sugar are dissolved. Remove from heat, and let brine cool completely, about 1 hour. Pour cooled brine evenly into jars. Seal jar lids, and refrigerate at least 24 hours before serving. Make Ahead Pickled squash can be stored in an airtight container in refrigerator up to 1 month. note Seed chile for a milder pickle. Rate it Print