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Season Fourteen, Episode Two. Still Growing

Spaghetti Squash Spectacle

Explore the surprising spaghetti squash and learn how its tender strands became a fun and clever swap in the kitchen.

description for amiyah: a pale golden oval spaghetti squash with smooth yellow skin, big and firm, hiding strands of tender flesh that pull apart like noodles.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Living the gold leaf life. You good, Amiyah?
    Amiyah: I am wonderful, so happy to be back with you all.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Spaghetti squash!
    Amiyah: The wheel clicked to a stop on spaghetti squash, the clever squash that pulls apart into tender strands. The hosts could not wait to explore this fun surprise of the garden.
    Poke: Buckle up, folks. We are doing spaghetti squash today.

  2. History

    Amiyah: Let us go back in time. What is the story of spaghetti squash?
    Poke: Spaghetti squash is a winter squash with roots in the Americas, where squashes were grown for thousands of years. This particular kind became popular more recently for its noodle like flesh.
    Amiyah: I did not know that at all.
    Poke: Once cooks discovered that its insides separate into strands, spaghetti squash earned a happy place in kitchens looking for a light, fun swap.

  3. Fun Facts

    Amiyah: What are the facts that are going to blow my mind today?
    Poke: When cooked, the flesh pulls apart into thin strands.
    Amiyah: Wait, really?
    Poke: The strands look a lot like noodles.
    Amiyah: Okay, that is so good to know.
    Poke: It has a mild flavor that takes on any sauce.
    Amiyah: I did not know that at all.
    Poke: It is a winter squash with a hard golden shell.

  4. Varieties

    Amiyah: How many kinds are we talking about here?
    Poke: Spaghetti squash comes mostly in shades of yellow and gold.
    Amiyah: Go on.
    Poke: Classic yellow spaghetti squash is mild and tender.
    Amiyah: Orange spaghetti squash is a little sweeter.
    Poke: Okay, that is so good to know.
    Amiyah: Smaller round types cook quickly.

  5. World Use

    Amiyah: I love this part. How do different cultures enjoy it?
    Poke: In the United States, spaghetti squash is topped with tomato sauce.
    Amiyah: That tracks.
    Poke: In the Mediterranean, it is tossed with olive oil and herbs.
    Amiyah: Wait, really?
    Poke: In many kitchens, it is served with browned butter.
    Amiyah: Okay, that is so good to know.
    Poke: Around the world, it is used as a light base for hearty toppings.

  6. Myth

    Amiyah: Time for the Myth of the Week. What do people get wrong?
    Poke: A lot of people think some people think spaghetti squash actually tastes like pasta.
    Amiyah: See, this is why I love this show.
    Poke: Here is the truth. It does not taste like pasta, but its tender strands have a similar fun texture and carry sauces beautifully, which is why people love it.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: How do you get the strands out of spaghetti squash?
    Amiyah: Love this question.
    Amiyah: After roasting it until tender, drag a fork across the inside and the flesh separates into long noodle like strands.

  8. Host Opinions

    Amiyah: Here is where I land on this one, no sugar coating.
    Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
    Poke: Okay okay, fair, I will allow it.
    Amiyah: Amiyah loves spaghetti squash topped with a bright tomato sauce.
    Poke: Poke prefers it simply tossed with browned butter and herbs.
    Poke: I mean, you are not wrong, but you are also very dramatic about it.

  9. Lightning Round

    Amiyah: Okay, quick facts, lightning round style.
    Amiyah: The flesh becomes noodle like strands.
    Poke: It has a mild, friendly flavor.
    Amiyah: It is a hard shelled winter squash.
    Poke: A fork is all you need to shred it.

  10. Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts learned that spaghetti squash is a mild winter squash whose cooked flesh pulls into tender noodle like strands, a fun and light base for all kinds of sauces.

  11. Recipe

    Amiyah: And now my favorite part, the recipe.
    Poke: Today we are making Roasted Spaghetti Squash. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Roasted Spaghetti Squash, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Roasted Spaghetti Squash

Ingredients

  • 1 spaghetti squash, halved and seeded
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • Fresh parsley

Preparation

  1. Preheat oven to 400 F.
  2. Cut the squash in half and scoop out the seeds.
  3. Rub the cut sides with olive oil, salt, and pepper.
  4. Roast cut side down for 40 minutes until tender.
  5. Scrape the flesh with a fork into strands and top with parsley.

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