If you’re forcing me to compare it to something else, I’d say it’s closest to a very mild summer squash mixed with a whisper of sweet corn. Seriously, there’s a teeny-tiny corn note in there. Maybe it’s just me? But I swear I taste it. It’s less watery than a regular zucchini, and it has a denser, more satisfying chew.
Some people say it tastes like nothing. Those people are wrong. It tastes like opportunity. It’s the vegetable equivalent of a fresh white t-shirt. You can dress it up or down. You can throw marinara on it, and suddenly it’s “spaghetti.” You can toss it with garlic, olive oil, and Parmesan, and it’s a side dish that outshines the main event.
How Does Spaghetti Squash Taste Like at Timothy Jeffords blog
The Bitterness Trap (A Quick Warning)
One thing to watch out for: bitter spaghetti squash is a real bummer. Usually, this happens if the squash is old or was stored badly. It gets this weird, acrid aftertaste that ruins the whole party. How do you avoid it? Smell it before you cook it. If it smells like a wet basement, toss it. A fresh one smells clean and faintly sweet.
Also, don’t buy the biggest one you can find. Bigger isn’t always better with squash. Medium-sized ones tend to be sweeter and less fibrous. The giant ones are for decoration, not dinner.
