Field Goods | Fresh Foods From Small Farms

Spaghetti Squashsquash spaghetti

About: Spaghetti squash (also called vegetable spaghetti and noodle squash) may sound like a vegetable, but is actually a fruit! Spaghetti squash is a great a great low calorie alternative to pasta. When raw, the flesh is solid; when cooked, the flesh falls away in strands like spaghetti. Not to be over-looked is the fact that it looks like a football.

Nutritional Information: Spaghetti Squash has no Saturated Fat or Cholesterol. It is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese,Dietary Fiber, and Vitamin C. Read More

Storage: To store keep in a dry, cool place -- squash hates humidity. It will last at least a month. You can freeze cooked spaghetti squash.

Tips: How to cook spaghetti squash:

  • Pierce the squash
  • place on a baking sheet
  • bake for an hour at 375 degrees (don't microwave a whole squash unless you are lobbying for a new microwave)
  • cut in 1/2 and remove seeds
  • Scoop out the flesh
  • Run a fork through the flesh to separate into strands\
QuickFix: Toss cooked squash strands with butter, cheese, salt, and pepper.

Recipes:  Herbed Spaghetti Squash, Spaghetti Squash with Lemon & Capers, Spaghetti Squash with Marinara