Place one flat side of the squash down on the cutting board and use a large chef's knife to cut down from the top to the bottom. Tip: place a damp paper towel under your cutting board to keep it in ...

opting for a smaller squash with a uniform golden-yellow color will yield the best results. When it comes down to it, there ...

If you've never tried spaghetti squash before, you're in for a very pleasant surprise. This special squash has stringy flesh ...

When combined with butter and cream, salty, starchy pasta cooking water helps create a silky sauce right in the pot. So be ...

This squash gets its name because once it's cooked, you scoop out the flesh and it separates into spaghetti-like strands. You can use it as a substitute for pasta if you like, tossing it with ...

Using the largest stockpot you have available, fill it with 1 inch of water. You may have to cook the squash separately if they all won't fit. Carefully split the squash in half using a sharp knife.

This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes.