Producing a rich, golden-yellow flesh with excellent texture, Butternut squash is one of the most popular varieties of hard winter squash. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind.
Blue Lake Beans
In the early 1980´s blue lake beans replaced the old fashioned KY (Kentucky) bean as the standard variety sold in super markets in the United States.Florida is the leading producer of green beans in the US.
Inventory, 35 lbs : 11.17
This item was last sold on : 06/25/17
Spaghetti squash are large and oval weighing on average between four and eight pounds and have an appearance similar to that of a melon. Its exterior rind and skin is firm, smooth, and depending upon variety can vary from vibrant canary yellow to pale yellow. There was also a variety bred in 1986 known as orangetti that was a cross between Spaghetti squash and Oved Shifriss’s precocious fordhook zucchini that resulted in a bright orange skin and flesh higher in beta carotene than other Spaghetti squashes. The interior of the Spaghetti squash is a slightly paler hue of yellow than the squashes exterior and houses a large, moist seed cavity. Spaghetti squash is best known for its unique flesh that separates into long, translucent strings that resemble angel hair pasta. The texture of the cooked squash is tender with a slight crunch and offers a very mild, almost bland squash flavor. Spaghetti squash are ripe when their color changes from green to yellow, and when they snap easily off their vines.
Spaghetti squash are available year-round.
Spaghetti squash, botanically classified as part of Cucurbita pepo, is a vegetable marrow and a winter squash type. Unlike summer squashes which are eaten when immature winter squashes are allowed to mature fully on their vines. Spaghetti squash is also known as Vegetable Spaghetti and was one of the first squashes to become commercially popular in the United States. The Spaghetti squash's unique texture is attributed to the presence of a recessive gene known as fl. This gene makes the Spaghetti squash stand out among other marrows as rather than declining in quality as the squash ages like most other marrows the Spaghetti squash seems only to improve with age.
Providing vitamin A, folate, folic acid, beta carotene, and potassium Spaghetti squash is low in calories. An excellent source of fiber, deep yellow and orange colored squash offers the highest levels of beta-carotene.
Spaghetti squash has a hard rind and is sought after culinarily for its unique interior flesh which separates into pasta-like strings when cooked. Whole or halved Spaghetti squash can be steamed, baked, roasted or microwaved. Once cooked, the flesh can be shredded with a fork to make the stringy squash noodles the marrow is known for. Cooked Spaghetti squash can be sautéed with complimentary ingredients or added to casseroles, gratins, and bakes. Used as a pasta substitute, it can be topped with or tossed with sauces, vegetables, meats, cheeses, and herbs. Its flavor is so mild that it easily absorbs the flavors of that which it is prepared with. Complimentary ingredients include tomato, onions, garlic, greens, fresh herbs, cream, parmesan, mozzarella and feta cheese, ground beef, Italian sausage, and pancetta. Uncut Spaghetti squash will keep for a month at room temperature. Once cut squash should be kept refrigerated and wrapped in plastic. Cut squash is best used within two days.
Spaghetti squash was a popular vegetable in the countryside of northern Manchuria, China in the 1920’s. Images of the Manchuria area have been found that depict a woman with her child cutting spirals of Spaghetti squash using a rod on a sawhorse. The flesh was commonly collected from the squashes in this fashion then hung up and left to dry out in the sunshine. The dried squash provided a food source that would last for the cold winter months.
Spaghetti squash is believed to have originated in China and was first introduced to Japan in 1921 by the Aichi Prefectural Agricultural Research Station. Sakata Seed Company in Japan was the first to market commercially the Spaghetti squash in 1934 under the name Somen Nankin. In 1936 W. Atlee Burpee and Co. brought the squash to North America and sold seeds in their catalog under the name Vegetable Spaghetti. Spaghetti squash gained popularity in the United States during World War II when it was used as a substitute for pasta at a time when proceeded foods were harder to obtain. Spaghetti squash plants prefer full sun, and seeds should not be planted until the last frost has passed in the spring. Plants need regular watering, particularly during the warmer, dry summer months. Squash are ready to be harvested in the late summer or fall when the rinds begin to harden and the stem that attaches it to the vine cracks.
Restaurants currently purchasing this product as an ingredient for their menu.
|Rubicon Deli India Street||San Diego CA||619-200-4201|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|The Clean & Colorful Kitchen||San Diego CA||858-775-9005|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Creative Catering & Events||San Diego CA||858-750-2365|
|Trilogy Sanctuary||La Jolla CA||858-633-3893|
|Buona Forchetta (Liberty Station)||San Diego CA||619-458-9231|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Catering By Felicia G.||San Diego CA||619-742-4747|
|Drew Canola - Blogger||San Diego Ca||619-295-3172|
|Barleymash||San Diego CA||619-276-6700 x304|
|Wholesome Kitchen||San Diego CA||858-634-9573|
|Healthy Creations-Vista||Vista CA||760-479-0500|
|Blind Lady||San Diego CA||619-255-2491|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Crush||Solana Beach CA||858-481-2787|
|Distribuidora Larcarr||San Diego CA||619-295-3173|
|Sorority Cuisine - Achio||San Diego CA||310-402-6195|
|Bice Ristorante||San Diego CA||469-450-3519|
|Zeetogroup||San Diego CA||619-955-8558|
|Farm Fresh prep||San Diego CA||805-305-0010|
|Madison||San Diego CA||619-822-3465|
|Eve-Creations Wellness||Encinitas CA||760-230-2560|
|La Costa Resort & Spa Bistro 65||Carlsbad CA||760-930-7063|
|Kat's Kitchen Collective||San Diego CA||619-742-4562|
|Bikram's Students||San Diego CA||619-220-6811|
|Convivial Catering||San Diego CA||760-828-8762|
|Pete's Premade Paleo||San Diego CA||770-359-8274|
|Lucky Bolt||Mira Mesa CA||917-969-9500|
|Crown Point Catering||San Diego CA||619-223-1211|
|Bobs Specialty Meats||Escondido CA||760-839-6850|
|Fire Station 8||San Diego CA||619-295-3172|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|K&L Neighborhood Eateries||San Diego CA||619-964-3778|
|The Cork and Craft||San Diego CA||858-618-2463|
|Smoothie Rider||San Diego CA||858-208-0774|
|Harvest Kitchen||San Diego CA||619-709-0938|
|Catamaran||San Diego CA||858-488-1081|
|Pacific Regent La Jolla||San Diego CA||858-597-8008|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|The Market by Buon Appetito||San Diego CA||619-237-1335|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|Belching Beaver Brewery Tavern and Grill||Vista CA||760-509-4424|
|Olive Tree Marketplace||San Diego CA||619-224-0443|
Recipes that include Spaghetti Squash. One is easiest, three is harder.
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