Raw and Cooked Spaghetti Squash

Spaghetti Squash


[Vegetable Spaghetti; Cucurbita peppo]

This squash is quite a curiosity, but is also quite useful for making interesting side dishes. Despite the name, it is not a substitute for spaghetti, as it is entirely vegetable in taste and texture.

These squash are usually around 8 inches long by 5 inches diameter, weighting about 3 pounds, but they can be found up to 5 pounds and even over that. The photo specimen was 8 inches long and weighed 4 pounds.

More on Squash.


Buying:

  This squash is quite common in markets here in Southern California, and since the ship well, probably most places in North America. Select squash that is heavy for its size, but entirely yellow or ivory. If there is any trace of green, it is not ripe enough.

Storing:

  This squash will keep in a cool dry place for a week or so. Seeds inside may sprout, but the squash is still fine if firm. Once cut, they should be refrigerated and used within a few days, or they will mold.

Cooking:

  This squash is usually cut in half, seeded, and then roasted in a 400° preheated oven for 45 minutes, cut side down. Don't overcook, the strands should still have a bit of crunch. There is no reason this squash couldn't be steamed, but I don't have timing on that.

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