The spaghetti squash (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. 

Spaghetti squash can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.  

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving. 

Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.  

While the squash is roasting, make your favorite homemade tomato sauce from the wonderful tomatoes we have been harvesting at the farm the past several weeks. Toss the squash in the tomato sauce and sprinkle parmesan cheese on the top. 

You can also top with toasted pine nuts and pancetta (that has been cut into ½ inch pieces and browned).  

In the coming weeks look forward to these delicious vegetables that will be added to your harvest: pumpkins, cabbage, more broccoli and cauliflower, mustard and Asian greens, and many more varieties of autumn squash!  

 

 

Harvesting Tips: