The spaghetti squash (Cucurbita pepo) (vegetable spaghetti, vegetable marrow, noodle squash or squaghetti) is a rugby ball-sized and shaped, yellow, seed-bearing fruit. Its center contains many large squash seeds. Its flesh is bright yellow. When cooked, the flesh falls away from the fruit in ribbons or strands, like spaghetti. Its taste is nothing like spaghetti, though. It has a slight sweetness, and is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. It is an American native vegetable. Rugby football, as a catch-all term, may refer to two related but separate team sports: rugby league and rugby union. ... Fruit stall in Barcelona, Spain. ... Spaghetti is a typical Italian dish comprised of long, thin, round pasta. ... Binomial name Cucumis sativus L. Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Macaroni and cheese (sometimes referred to as macaroni cheese in the UK or macncheese in the US) is a common dish whose main ingredients are cooked macaroni and meltable cheese, sometimes with spices or other foods added. ...
Unprepared Image File history File links A Spaghetti Squash. ...
Cooked Image File history File links Half of a cooked Spaghetti Squash. ...
Prepared Image File history File links Half of a cooked, prepared Spaghetti Squash. ...
Cooking spaghetti squash
Spaghetti squash is easily cooked in the oven or microwave. When baking, the squash should be pierced with a fork numerous times and baked for about an hour. When microwaving, slice the squash in half, remove the seeds, fill with water, cover with wrap, and then cook persistently for about two hours and ten minutes. This page is about the radiation; for the appliance, see microwave oven. ...
Averaging from 4 to 8 pounds, the cylinder shaped spaghettisquash is generally available year-round with a peak season from early fall through winter.
While a true spaghettisquash is pale ivory to pale yellow in color, in the early 1990's, an orange spaghettisquash, known as "Orangetti" was developed and this is what is frequently found in today's supermarkets.
When buying spaghettisquash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color.
Along with butternut squash, turban squash, and pumpkins, spaghettisquash is part of the winter squash family, sometimes known as "keeper" squash because they will last for several months in cool storage.
For a spaghettisquash lasagna (something of a non sequitur since lasagna refers to the pasta and that's what the squash replaces), layer the cooked squash strands with sauce and cheese, just as you would regular lasagna, and bake for thirty minutes at 350F.
The first spaghettisquash I ever cooked (or ate, for that matter) was given to me years ago by a friend with a farming father.
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