Which squash variety has flesh that separates into spaghetti-like strands when cooked?

Spaghetti squash is the squash variety whose cooked flesh separates into spaghetti-like strands.

It belongs to the species Cucurbita pepo, the same broad species that includes several other familiar squash cultivars. Raw spaghetti squash has solid flesh, but heat changes its texture so the flesh pulls away from the rind in ribbons or strands. Yellow, ivory, and orange-skinned varieties are commonly grown.

The strands can be served with tomato sauce, pesto, vegetables, or other toppings as a gluten-free alternative to wheat pasta. However, the resemblance is mainly visual: spaghetti squash is a vegetable with a mild flavor, while spaghetti is a wheat-based pasta with a denser, starchier texture.

Kabocha, acorn, and butternut squash soften when cooked but do not normally separate into long noodle-like strands. Spaghetti squash seeds can also be roasted, much like pumpkin seeds.