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This squash variety gets its name from its transluscent, stringy, yellow flesh that bears a strong resemblance to pasta. Its flavor is described as nutty and mellow.

Scientific Binomial Name: C. pepo/C. maxima

SELECTION INFORMATION
Usage

Baked & used like pasta.

Selection

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

Avoid product that has soft spots, dull and brittle skin or that is extremely light for its size.

Storage

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.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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.

  • Tips & Trivia
  • 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.

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