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Squash, Spaghetti EACH
Spaghetti squash is best known for its unique flesh that separates into long, translucent strings that resemble angel hair pasta.
Spaghetti squash has become popular around the world as a healthy, low-carb alternative. It is used in a variety of culinary applications and has a mild taste that will absorb any accompanying flavors.
It will keep 3-6 months when stored whole in a cool and dry place. Once cut, Spaghetti squash should be wrapped and refrigerated up to two days.
Spaghetti squash is best suited for cooked applications such as roasting, steaming, and baking. The rind is very hard and tough, so the squash can be cooked whole or sliced in half for faster cooking. Once cooked, the flesh can be shredded with a fork to make the stringy noodles that the squash is known for. Cooked Spaghetti squash can also be sautéed with complimentary ingredients to make stir-fries and simple side dishes, or added to casseroles, gratins, and bakes. Used as a pasta substitute, it can be topped or tossed with red and cream-based sauces, vegetables, meats, cheeses, and herbs. Its flavor is so mild that it easily absorbs the flavors of that which it is prepared with. Spaghetti squash pairs well with tomato, onions, garlic, greens, fresh herbs such as thyme, basil, and oregano, parsley, and mint, cucumbers, zucchini, mushrooms, bell pepper, red pepper, snap peas, soy sauce, fish sauce, tamari, pine nuts, cream, parmesan, ricotta, mozzarella and feta cheese, shrimp, chicken, ground beef, Italian sausage, and pancetta.
Spaghetti squash contains vitamin A, folate, folic acid, beta-carotene, and potassium, and is also an excellent source of fiber.