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Spaghetti Squash

Description

Spaghetti squash (Cucurbita pepo) is native to the Americas. True spaghetti squash is usually light yellow in color, although a darker orange version known as the Orangetti was developed in the 1990s.[1] The Orengetti version is commonly found in supermarkets. Spaghetti squash begins appearing in CSA boxes in early September.

Nutritional Information: Spaghetti squash has 45 calories per one cup. “It is an excellent source of folic acid, high in fiber, and contributes a fair amount of potassium and small amounts of vitamin A and niacin to the diet.” [2]

[1] http://www.fabulousfoods.com/features/featuring/spagsquash.html
[2]http://www.solutions.uiuc.edu/content.cfm?series=3&item=234&Parents=0%7C27%7C54
http://www.seedsofknowledge.com/squash.html

Preparation

Spaghetti squash can be stored on a cool counter for at least a month. To bake, cut in half and remove the seeds. , cut the squash in half lengthwise and place cut-side down on a shallow baking pan with a lip. You can either add a little liquid to the pan or simply rub the flesh with olive oil. Poke it several times with a fork or knife to allow steam to escape and place in a pre-heated 350 degree oven. Depending on the size of the squash, it will take from 45 minutes to an hour. You’ll know it’s done when you can easily pierce the skin with a fork. Scrape the flesh out with a fork to release the spaghetti-like strands. To microwave, quarter the squash and place cut side down in water. Cover with a microwave safe plate or lid. Microwave until it can be easily pierced with a fork – at least 10 minutes. The squash can be frozen at this point. It can be used wherever you’d use spaghetti. It’s really good with marinara sauce and some parmesan or mozzarella. It can also be mixed in with regular spaghetti if you’re trying to “fool” picky little eaters.

Recipes featuring Spaghetti Squash