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.
Once the squash has been roasted and drained, these diner-style spaghetti squash hash browns come together in a snap. Spaghetti squash, even well drained, can release a lot of liquid, so make sure your pan is really hot. Slideshow: More Spaghetti Squash Recipes
Of all the ways to cook a spaghetti squash, the slow cooker is easily the most hands-off method. Instead of halving the squash, you just prick it all over. Once the squash are cooked, carefully drain them in a colander set in the sink. The liquid inside the squash will be hot! Serve the squash as is, with plenty of butter, salt and freshly ground pepper or use in your favorite recipe. Slideshow: More Squash Recipes
In this lighter take on a casserole-like dish, each small spaghetti squash makes an edible vessel for two. The squash flesh—studded with Italian sausage, a fresh bite of kale and garlicky breadcrumbs—is mounded in its shell. Slideshow: More Spaghetti Squash Recipes
Similar to a Hungarian goulash rich with onion, mushrooms and paprika, spaghetti squash has a noodle-like effect in the braise. You can serve this with crusty bread or buttered egg noodles alongside to soak up the sauce. Slideshow: More Spaghetti Squash Recipes
Roasted spaghetti squash provides a hearty, vitamin-rich foundation for this bright, crunchy pad Thai. The squash is slightly softer than the traditional rice noodles, but the finished dish is undeniably delicious. Slideshow: More Spaghetti Squash Recipes