Spaghetti squash, as you probably know, got its name because its unique flesh looks like spaghetti strands when it’s cooked and shredded. Any size squash works well when you use your June’s flexible Spaghetti Squash Cook-Program, roasting the squash beautifully until it’s tender and ready for you to scrape out and serve with your favorite toppings. The strands make a fun alternative to pasta if you’re on a low-carb diet or if you’re trying to sneak more veggies into meals for kids. For a sweet alternative, try tossing the warm strands with a bit of butter, maple syrup and a pinch of salt.