Spaghetti Squash

Sep 20

Culinary Use, Storage, & Benefits

Vegetable Profile: Spaghetti Squash (Cucurbita pepo)

Description

A winter squash with its own unique characteristics, spaghetti squash is itself a special occasion. Bright yellow skin houses the pale and neutral flavored flesh. The texture is what sets it apart: when cooked and scraped out of the skin with a fork, the edible part of the squash falls apart in strands similar to but not just like spaghetti. Cooked just right, there is a light crunch to the bite. It’s a popular low-carb alterative to pasta because of the shape but also because it elevates the strong and rich flavors of seasoned meats and vegetables and hearty sauces.

nutrition

Generally, winter squash is a good source of potassium and magnesium, pre-vitamin A, and fiber. It is moistening and has an anti-inflammatory action to the digestive system.

storage

Spaghetti squash comes to you “cured”, which means that moisture content has been naturally reduced. This is what promotes a healthy shelf life in storage crops. Even so, spaghetti squash has a thinner skin than most other winter squash so don’t snooze on it too long. Store your squash in a cool dark place, such as a counter out of the way of the sun. Use it up within a week or two for best results.

Use

Cut lengthwise and remove the seeds. These can be roasted for eating later, fed to chickens, or composted (but beware of rogue squash sprouts in spring!). Brush the insides of the squash with a little olive oil, sprinkle with salt and pepper, and place cut side down on a baking dish. Poke some holes in the back of the squash with a fork. Bake at 400 degrees for 30 minutes. Then, flip the squash cut-side up and bake for another 10-20 minutes, or until it’s tender but still firm. Remove from oven, and when cool enough to touch, scrape out the flesh with a fork. Use as a base for any grilled, well seasoned meat and veggies, sauces, and more.

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