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Spaghetti Squash


Spaghetti squash resembles spaghetti strands when cooked, and for this reason is known as vegetable spaghetti or noodle squash.

Spaghetti squash is a long, oblong vegetable that measures between 8 and 14 inches in length, weighs 2 to 3 pounds, and has flesh with a very pale yellow color.
It is a winter squash, with a mild taste similar to pasta. It is often used as a healthful substitute for pasta due to its low carbohydrate levels.

Spaghetti squash can be added to a variety of dishes, such as soups and stews, or eaten raw. When served as "spaghetti," it can be topped with a wide variety of pasta sauces.

Prep Tips:

There are many ways to cook spaghetti squash.

Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake: about an hour in the oven on a baking sheet at 375 F.

Boil for half an hour or so.

Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.

-When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork to "create" the spaghetti pasta. -Now you may serve with a topping of any sort-tomato sauce and cheese, simply butter salt and pepper.

Storage Tips:

Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. On the other hand, spaghetti squash will keep several weeks at room temperature.

Harvest Season:


Farm Recipe:

Herbed Spaghetti Squash Casserole
1-2 spaghetti squash – baked & prepped (approx. 4 cup)
Cut spaghetti squash in half lengthwise. Leave seeds intact. Easier to remove after baking. Place squash, skin side up, on a baking sheet. Bake @ 350 for about an hour sometimes more or less until tender (knife pushes through easily) Cool on baking sheet
Remove Seeds
-Run Tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain any excess liquid. Set aside.

4 C prepared spaghetti squash-see above
1/4 c butter
3 cloves garlic minced
1/2 green bell pepper minced
1/2 orange bell pepper minced
1/2 C chopped onions
1/4 c Italian parsley minced
1/4 tsp pepper
1 tsp salt
1/2 C grated parmesan or Romano cheese

Sauté onions & peppers in butter till very soft. Stir in squash spaghetti, parsley, salt & pepper, cheese

Spread in a buttered 3 quart casserole dish

Top with Crumb Mixture

Crumb topping: Mix together
3/4 C Italian bread crumbs
1/4 butter, melted
1/2 C Romano cheese

Bake at 375 degrees for 30 minutes

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