How to Pick the Best Spaghetti Squash

• A ripe spaghetti squash should feel heavy and have firm, golden-yellow skin.
• Spaghetti squash doesn’t ripen after harvest, so picking well is crucial.
• Avoid refrigerating raw squash; store it in a cool, dry place instead.

Low in carbs, high in fiber and vitamins and yielding delicious “noodles” when cooked, it’s no wonder spaghetti squash has become an increasingly popular substitute for pasta. Choosing one of these winter squash at the peak of its ripeness is key to enjoying the best flavor and texture. But with a somewhat mysterious exterior, how do you spot a good one?

EatingWell chatted with Emma Jagoz, farmer and owner at Moon Valley Farm, a 70-acre farm in Woodsboro, Maryland, dedicated to organic and regenerative farming practices. Each year, Farmer Emma and her team plant hundreds of spaghetti and angel hair squash seeds, keeping watch as fall approaches for signs that the crops are ready to harvest. She shared her insights with us, and they’re sure to help you know what to look out for the next time you head to the grocery store or farmers’ market.

Tips for Choosing the Best Spaghetti Squash

Like watermelon, spaghetti squash will give you a few clues to help you decide whether they’re ripe and at their best. Here’s what to look for.

• Texture. According to Jagoz, a ripe spaghetti squash will have firm to hard skin that’s not easily punctured with a fingernail. Avoid those with soft, squishy skin, as this can indicate that it’s unripe or even overripe. 
• Color. To choose a ripe spaghetti squash, Jagoz says to look for one with a deep, golden-yellow color and a matte or dull surface. “An unripe spaghetti squash will have pale green or white stripes along with skin that’s shiny,” she explained.
• Fragrance. Whole spaghetti squash have a very subtle, earthy fragrance, so smell isn’t the best way to judge its ripeness. But a foul odor likely means it’s spoiled.
• Sound. Jagoz says that giving spaghetti squash a knock or tap can help detect its ripeness and notes to listen for a hollow sound—a good indicator of fully developed fibers, or strands. 
• Weight. A ripe spaghetti squash should feel heavy for its size. That’s because many fruits and vegetables tend to draw in and hold more water (and nutrients) as they reach maturity; the thick skin that Jagoz mentioned helps with retention. This ripening phase is also when starches convert into denser, heavier sugars, hence the added weight.

Do Spaghetti Squash Continue To Ripen After They’re Picked?

“Winter squashes are unlike tomatoes and do not cure significantly off the vine,” says Jagoz. In other words, no noticeable change in color or texture happens once they are picked (unless, of course, they have spoiled). This means that, if you choose a spaghetti squash that doesn’t meet all the cues listed above, it’s unlikely to get better over time.

How to Store Spaghetti Squash

The best way to store spaghetti squash is in a cool, dry and well-ventilated area. A cupboard is a good option if your kitchen gets a lot of direct sunlight; otherwise, it’s typically OK to store the squash on a countertop. “A ripe spaghetti squash can last for about a month at room temperature, so no pressure to cook it right after getting one from the farm,” says Jagoz.

The ideal temperature is 50 to 55°F, but most refrigerator environments are humid and much colder, so avoid storing spaghetti squash in your fridge until after it is cooked. Place cooked squash in an airtight container and consume it within three to five days. Alternatively, you can store it in the freezer, draining excess liquid first to ward off frost, then putting it into an airtight, freezer-safe container or bag. It should stay good for three to eight months.

Tips For Cutting a Spaghetti Squash

“To cut your spaghetti squash, begin with a sharp knife—all winter squashes are difficult to cut into and are even harder with a dull knife,” shared Jagoz. “I like to slice off the top end with the stem. Then, I flip it around and let the flat, cut part sit on my cutting board as I use a sharp knife to cut it lengthwise in half.”

Spaghetti squash can also be roasted whole, making it much easier to cut into as the skin and flesh become softer. Either way, be sure to save the seeds; they’re very similar to pumpkin seeds (spaghetti squash and pumpkins are closely botanically related) and taste wonderful when lightly salted and roasted.

The Bottom Line

Choosing a spaghetti squash at the peak of its ripeness is key to enjoying the best flavors and textures. Because this winter squash variety doesn’t ripen further once harvested, you’ll want to use your senses to help you spot a good one. An organic farmer offered tips that include feeling for a heavy weight and looking for a deep yellow hue and a matte surface, as well as how to safely cut into an uncooked spaghetti squash.