Winter squash have hard, thick skins, seeds in the middle, and dense, firm flesh that ranges from pale yellow to deep orange. They also require longer cooking times than other vegetables. Well-known varieties of winter squash include acorn, buttercup, butternut, Hubbard, spaghetti, and turban. Winter squash are good sources of vitamins A and C, as well as riboflavin and iron.
Step 1: Remove stem end
Using a large, sturdy knife, cut off about 1 inch from the stem end of the squash.
Baking is the simplest way to cook squash because it doesn¿t require peeling the squash first.
Spaghetti squash differs from other varieties of winter squash because it possesses a mild, less-sweet flavor and very fibrous flesh that, when removed, looks like spaghetti.