Seasons/Availability
Spaghetti squash is available year-round.
Selection/Storage
When selecting spaghetti squash, look for a heavy squash with firm skin and no soft spots or blemishes. Avoid any squash that appears too soft or has any signs of mold. Store at room temperature in a cool, dry place for up to one month. After it is cooked, store refrigerated in an airtight container for up to five days.
Nutritional Value
Spaghetti squash offers high amounts of potassium and fiber and is low in calories. It contains vitamin A, vitamin C, calcium, magnesium, phosphorus, and folate. It is also a good source of beta-carotene and lutein.
Usage
Spaghetti squash can be consumed raw or cooked. To cook, cut the squash in half lengthwise and remove the seeds. Place the squash face down on a baking sheet lined with parchment paper and bake until tender when pierced with a fork. After cooking, scrape out the flesh of the squash using a fork to separate into strands resembling spaghetti noodles. Spaghetti squash can be topped with marinara sauce, pesto, herbs, Parmesan cheese, and vegetables for an easy weeknight meal. It is also a great substitute for pasta dishes such as lasagna and baked ziti. The squash can also be used in soups, salads, tacos, casseroles, stir-fries, and more.
Safety
When storing spaghetti squash at room temperature, make sure it is in a dry, cool place. It can easily spoil if left out too long or exposed to heat and humidity. Cook the squash thoroughly before consuming in order to reduce the risk of foodborne illnesses.
