Spaghetti squash is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit ranges from ivory to yellow/orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Selection and storage
Store squash in a cool, dry place (preferably 55 to 60 degrees F) for up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator 1-2 weeks. Cut squash should be tightly wrapped in plastic wrap and refrigerated.
Preparation and serving methods
Spaghetti squash is delicious baked, boiled, and steamed. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, like pumpkin seeds.
