Spaghetti Squash Buy Cheap Discount

Quantity/Pack: 1 squash (3 lbs.)
Seasonality: Year Round
Origin: USA, Mexico

Named for its yellow-gold spaghetti-like strands of flesh, Spaghetti Squash is a smooth, yellow watermelon-shaped squash. Unlike summer squash (which is picked when immature and skin is tender), Spaghetti Squash has a hard, thick skin and only the flesh is eaten. Once cooked, the spaghetti-like strands of flesh can be separated with a fork, removed from the shell and served as a salad ingredient, as part of a casserole, or with sauce (similar to pasta).

Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Spaghetti Squash in a cool, preferably dark, well-ventilated area for up to three months. Wrap cut pieces in plastic and refrigerate up to five days.

Spaghetti Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.

How to use Spaghetti Squash: You can cook it whole or cut it lengthwise and take out the seeds. Pierce the whole squash in a few spots and bake the halved squash with the hollow side up. After cooking, use a fork to separate the flesh strands, remove them from the shell and you can use them as a salad ingredient, in a casserole, or with sauce. Tips: Choose squash with a hard, deep – colored rind without blemishes or mold. Store it in a cool, preferably dark, well – ventilated area for up to three months. Wrap cut pieces in plastic and refrigerate for up to five days.