Spaghetti squash often grown as a novelty, but it's actually very tasty. Rather blimp shaped, the skin is a cream white to golden yellow and the orange flesh is very fibrous and stringy. Halve the squash and then bake or microwave until soft. The stringy flesh can then be scraped out with a fork, making vegetable spaghetti. The more yellow or tan the skin, the more ripe and sweet the flesh. It grows on vigorous vines. How to Make Spaghetti Squash With few carbs, few calories and little fat, spaghetti squash has become a low-carb craze. The uses for this unique squash are limitless. Try it baked, fried or boiled as a pasta substitute. To make delicious spaghetti squash, choose a hard fruit that is free of bruises and feels heavy for its size. Look for pale yellow coloring (green fruit isn't ripe yet). Low-Carb Spaghetti Microwave Cut squash in half and remove the seeds. Place in microwave dish and add 1/4 cup of water. Cover and cook for 10 minutes on high. (Test for softness) When tender, comb out the flesh using a fork. Oven Preheat oven to 350 degrees. Pierce the rind of the squash (much like you would a baked potato) Place squash in a baking dish and cook for 40 minutes. Once the squash is tender, cut it in half. Remove the seeds and comb out the flesh using a fork. Stovetop In a large stockpot, bring water to a boil. Carefully place squash in pan and boil for 20 minutes. The squash is done when a fork passes easily through the rind. Cut in half, remove seeds and comb out the flesh using a fork. Treat your spaghetti just like your usual pasta. Try it topped with your favorite marinara or with butter, cheese, sour cream and more! PACKAGE OF 20 SEEDS, the seeds are very easy to plant them, the seeds were took this season,