Spaghetti squash: Since it arrived on American shores in the 1930s, it has been touted as an economical alternative for pasta and, in the ‘80s, as a health food.

It has been referred to as the “perfect dieter’s food because it fills you up but has almost no carbs,” boasting vitamins C and B-6, antioxidants and minerals like potassium. But how do you cook it so it’s al dente like spaghetti and not, as one Redditor called it, “delicious mush”?

“Sometimes, you just get a spaghetti squash that’s very watery. You’ve roasted it, it’s tender, but you scrape it out and it’s a little waterlogged just like sometimes you can have a juicy watermelon,” chef Emilie Symons, chef-instructor in the online Health-Centered Arts and Food Operations program at the Institute of Culinary Education, tells

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