Spaghetti squash is a winter squash that can be cooked in various ways. It has a mild taste, crunchy texture, and low calories. Orangetti is a sweeter and higher beta-carotene variety. It can be added to pasta dishes or eaten on its own. To choose a good one, look for a hard, bruise-free fruit that feels heavy for its size. It can be baked, boiled, microwaved, or placed in a crock pot. It provides an excellent source of folic acid, potassium, and some vitamin A. Many people like to add it to prepared pasta dishes or even serve it with marinara or alfredo sauce.
A spaghetti squash is a variety of winter squash, pale yellow to ivory in color,
weighing between 6 and 8 pounds (2.7 to 3.6 kilograms). Pulling a fork through the cooked flesh of the squash will separate it into long, spaghetti-like strands, hence the name. The mild taste that absorbs surrounding flavors, crunchy texture, and low calories make spaghetti a popular vegetable to add to pasta dishes or eat on its own.
In the early 1990s a new variety of orange spaghetti hit the market. Orangetti is slightly sweeter and higher in beta-carotene than regular spaghetti squash. Either way, a four-ounce serving (113 grams) will only cut you 37 calories!
To choose a good spaghetti squash you’ll want to look for a hard, bruise-free fruit that feels heavy for its size. It should be close to 9 inches (23 centimeters) in length with a circumference of about 5 inches (12.7 centimeters) and pale, uniform coloration. If it’s green, it’s not ripe yet.
Spaghetti squash doesn’t need to be refrigerated and should last about a month at room temperature. One medium squash will make about 5 cups of meat. You can freeze cooked meat by placing it in freezer bags. When you’re ready to eat it, let it partially thaw and then steam it for about 5 minutes.
Spaghetti squash can be baked, boiled, microwaved, or placed in a crock pot.
To cook spaghetti squash, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare it as you would a baked potato, using a knife or large fork to pierce the peel several times. Place the squash on a baking sheet and let it cook for about 40 minutes. Start testing it, again as you would a potato, until you feel the meat is tender. Once done, you can cut it in half, remove the seeds and comb the flesh to use in another dish or eat it as a substitute for the baked potato. If so add the usual toppings of butter, cheese, sour cream, etc, to taste.
To boil a spaghetti squash bring a large pan of water to a boil, then carefully place the entire squash into the pan. Try it after about 20 minutes by trying to pierce the crust with a large fork. When the fork passes easily, the squash is done. Let it cool for a few minutes before cutting it in half to remove the seeds and comb through the spaghetti.
If you want to microwave your squash, cut it in half and remove the seeds first. Place the halves in a baking dish and add 1/4 cup water. Cover the pan with plastic wrap and cook the squash for about 10 minutes on high. Depending on the microwave and the size of the squash, the exact time will vary. Again, test it for softness.
If you’d like your spaghetti squash to cook while you’re at work, buy one small enough to fit in the crock-pot. Prepare it as if you were going to cook it, piercing the skin of the entire squash several times. Put it in the crock pot with 2 cups of water before you leave for work. When you get home 8 or 9 hours later it should be ready! Let it cool before cutting it in half to remove the seeds and comb it.
Spaghetti squash is part of the cucurbit family of watermelons, squashes, squashes, cucumbers and cantaloupes and provides an excellent source of folic acid, a good percentage of potassium and some vitamin A to boot. Many people like to add it to prepared pasta dishes or even serve it with marinara or alfredo sauce. Cooked spaghetti squash can also be chilled and tossed with a light vinaigrette.
For spaghetti squash recipes, enter “spaghetti squash recipes” into your favorite search engine.
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