For those who are looking to lighten up on the carbs, or for those who eat gluten-free, spaghetti squash can be quite a discovery. It has a lovely and naturally buttery flavor, provides great nutrition, and is just plain fun to make. While it becomes spaghetti-like in shape, it doesn't really resemble pasta in texture or taste. You’re not the first person to look at the pale-yellow gourd and wonder how exactly to turn it into golden, silken noodle strands. Here's how it's done in five easy steps.

Photography by Laura Agra

First, cut the ends off the spaghetti squash using a heavy knife, and rocking it back and forth with control. Cutting off the ends helps stabilize the squash so you have more leverage and stability, and therefore it’s safer to cut the squash in half lengthwise.

Stand the squash on one end and carefully cut it down the middle.

Scrape out the seeds and any pulpy strings with a spoon. The inside is hollow, similar to most winter squashes, and filled with seeds and some stringy fibers; you can roast the seeds as you do pumpkin seeds if you wish.