October 1st, 2014

Spaghetti Squash

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest

spaghettisquash

Spaghetti squash is pale yellow oblong squash with flesh that is stringy like spaghetti.  Like other winter squash spaghetti squash is easy to use when baked and the soft flesh is scooped out.  Use in place of spaghetti or sauté with veggies and herbs.  Spaghetti squash is high in many nutrients including folic acid, potassium, beta carotene, and Vitamin A.


Storage

Store squash in a cool, dry place like a basement or cellar for months.  In the refrigerator or on the counter use within a week or two.


Preparation

Wash and pat dry.  Using a very sharp, large knife, chop in half from stem to point.  Scoop out seeds and bake, boil, or steam until flesh is soft.  Squash will be in strands similar to spaghetti.  Scoop out strands.  Top cooked spaghetti squash with tomato sauce or sauté with olive oil, garlic, onions, and peppers.  Mix with sturdy greens like kale and chard.  Pair with ground turkey or shrimp.  Bake into gratins or form into fritters.


Recipes

How to Prep Any Winter Squash

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.

Comments

comments

    From the Web:

    Share Options

    Recipe Index

    Farm Kitchen Favorites

    FEATURED

    • No Green Fork Deliveries after Thanksgiving 2017!
    • Why Fall is the Best Time to Join a CSA!
    • Customer Review – Why I Love Green Fork!