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As the weather gets chillier, pasta cravings start to set in, and spaghetti squash comes into season to save you from carb overload. When cooked, this squash breaks down into beautiful golden strands that you can use like you would your favorite pasta. It’s a nutritional powerhouse, low-calorie, and packs a ton of fiber, vitamin-C, and beta-carotene per serving. Its mild, refreshing flavor pairs well with any sauce you make. Plus, you can save the seeds and roast them for snacking, just like you do with pumpkins. Once cooked, scoop out the strands of squash and top with a bolognese, roasted cherry tomato and garlic sauce, or a green pesto.
Store in a cool, dry place, like a dark spot on the counter, the back of a cabinet, or in the basement, for up to 3 months--storing in the fridge will cause quicker spoilage. Store cut pieces of spaghetti squash tightly wrapped in plastic in the fridge for up to a week. You can also freeze cooked spaghetti squash for even longer life.