Spaghetti squash, also called vegetable spaghetti, noodle squash, and spaghetti marrow, is a unique vegetable that can make a funky substitute for pasta. 

When raw, the flesh is solid much like a pumpkin; but when cooked, the flesh falls away in strands, just like spaghetti!

If you've never cooked spaghetti squash before, rest assured it's actually very easy. The preparation and cooking method below will help you achieve perfectly al dente spaghetti squash strands. 

Preheat the oven to 200°C (400°F).

1. Cutting of spaghetti squash requires special care, first dampen a tea towel with water, squeezing out the excess. Place flat on the bench and lie a chopping board on top, this will prevent the board from slipping. 

2. Using a large, sharp knife, place one hand on the squash to steady and place the point of the knife halfway down the centre of the squash. Bring the heel of the knife down slicing the squash completely through, bringing the knife down to the left or right of the stalk. Turn the squash around and repeat the process on the remaining half.

3. Scoop out the seeds and drizzle the inside of the squash with olive oil or avocado oil. Season with salt and pepper.

4. Place the spaghetti squash cut side down on a baking tray. Roast for 30 - 40 minutes or until the skin is lightly browned. It should be tender when prodded with a fork, but still a little firm. 

5. Remove from the oven and flip the squash over so it’s 'cut side' up. Once it's cool enough to the touch, use a fork to scrape the strands from the squash.

6. We'd recommend serving with your favourite bolognese sauce. 

Image credit to loveandlemons.com