Spaghetti Squash Vegetable
Spaghetti Squash Vegetable Fruits range in color from ivory to yellow to orange. When raw the flesh is solid like all squash, but when cooked the flesh falls away from the fruits in spaghetti-like strands. A great eating squash. Try topping with tomato sauce or butter and brown sugar.
Spaghetti Squash Vegetable History
Spaghetti squash is small to medium in size, averaging thirty centimeters in length, fifteen centimeters in diameter, and 4-8 pounds. The rind is firm, smooth, and depending on the variety, transforms from green to a vibrant canary yellow or pale-yellow when mature. The flesh is thick, dense, moist, and pale-yellow housing a large cavity filled with stringy pulp and flat, cream-colored seeds. Spaghetti squash is best known for its unique flesh that separates into long, translucent strings that resemble angel hair pasta. When cooked, the texture of the squash is tender with a slight crunch and offers a very mild flavor.
Is Spaghetti Squash A Vegetable?
Spaghetti squash is a vibrant winter vegetable enjoyed for its nutty flavor and impressive nutrient profile. Closely related to pumpkin, squash, and zucchini, spaghetti squash comes in many different sizes, shapes, and colors, ranging from off-white to dark orange. It’s not only low in calories and loaded with nutrients but also associated with a number of health benefits. This article reviews the nutrition, benefits, and potential downsides of spaghetti squash and offers tips on how to add it to your diet.
What Is Spaghetti Squash
Spaghetti squash is a yellow-orange vegetable harvested in early fall. When cooked, the inside of the squash can be shredded into long, thin strands similar to angel hair noodles, and can be used in comparable ways.
Cooking Vegetable Spaghetti Squash
Spaghetti squash has thick walls, which can be difficult to cut through. You’ll need a sharp chef’s knife and a good cutting board that won’t slip.
Spaghetti Squash Vegetable Nutrition
Spaghetti squash is low in calories but high in fiber, vitamin C, manganese, and vitamin B6. squash is high in beta-carotene and vitamin C — two antioxidants that can curb free radical formation and reduce your risk of chronic diseases. squash contains plenty of fiber, which can promote regularity and aid in treating digestive issues like diverticulitis, intestinal ulcers, hemorrhoids, and GERD.
Preserving And Storing Squash
Freezing Summer Squash: Choose young squash with tender skins. Wash and cut in ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. Drain and package into freezer bags or freezer containers, leaving ½-inch headspace.
- For frying: Follow the above instructions, but before packaging, dredge in flour or cornmeal, spread in single layer on cookie sheet and freeze just until firm. Package quickly into freezer bags or containers, leaving ½-inch headspace.
- Grated zucchini (for baking): Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving ½-inch headspace. Cool by placing the containers in ice water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.
Other Squash Varieties Worth Checking Out