Spaghetti Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: C. pepo/C. maxima
Baked & used like pasta.
Spaghetti squash are ripe when their color changes from green to yellow, and when they snap easily off their vines.
Good-quality spaghetti squash will be firm, smooth-skinned, heavy for its size and have an even, fairly bright yellow color.
Avoid product that has soft spots, dull and brittle skin or that is extremely light for its size.
Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic
Store uncut Spaghetti squash in a dry, dark place for up to a month. Once cut, store Spaghetti squash in the refrigerator for a day or two or freeze for longer term storage.
In general, vegetables will not ripen further after harvest.
Spaghetti Squash is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Vitamin C, Niacin, Vitamin B6, Pantothenic Acid and Manganese.
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013