Produce Briefs...
Pea Tendrils
These delicate vines have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Seasons/Availability
Spaghetti squash is available year round.
Description/Taste
Large, oval and yellow, this variety looks similar to a melon and has a moist, mellow, nutty flavor. This squash is known for its unusual, cooked, yellowish flesh that separates into long, translucent strings that resemble pasta. Spaghetti squash are ripe when their color changes from green to yellow, and when they snap easily off their vines.
Nutritional Value
Providing vitamin A and vitamin C, squash also contains some of the B vitamins. An excellent source of fiber, deep-colored squash offers the most beta carotene.
Applications
Spaghetti squash have a hard rind, and unique flesh that separates into strings when cooked. Microwave, steam or bake whole squash, then halve, remove seeds and scrape flesh with a fork to separate. Prepare simply, with oil and Middle Eastern spices, fresh herbs and cheeses, or tomato sauce for a "spaghetti"-like dish. Mix cooked squash with steamed greens and onions; add milk or cheese and bake into a gratin; combine with green vegetables and beans. Spaghetti squash will keep, uncut, for weeks at room temperature.
Geography/History
Spaghetti squash grow on long vines, in well-drained warm soil. The fruit matures about ninety days after seeding. A member of the Cucurbit pepo genus, spaghetti squash are harvested when the skin is golden yellow and they weigh between two and five pounds.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Spaghetti Squash. One
is easiest, three is harder.
Spaghetti squash is available year round.
Description/Taste
Large, oval and yellow, this variety looks similar to a melon and has a moist, mellow, nutty flavor. This squash is known for its unusual, cooked, yellowish flesh that separates into long, translucent strings that resemble pasta. Spaghetti squash are ripe when their color changes from green to yellow, and when they snap easily off their vines.
Nutritional Value
Providing vitamin A and vitamin C, squash also contains some of the B vitamins. An excellent source of fiber, deep-colored squash offers the most beta carotene.
Applications
Spaghetti squash have a hard rind, and unique flesh that separates into strings when cooked. Microwave, steam or bake whole squash, then halve, remove seeds and scrape flesh with a fork to separate. Prepare simply, with oil and Middle Eastern spices, fresh herbs and cheeses, or tomato sauce for a "spaghetti"-like dish. Mix cooked squash with steamed greens and onions; add milk or cheese and bake into a gratin; combine with green vegetables and beans. Spaghetti squash will keep, uncut, for weeks at room temperature.
Geography/History
Spaghetti squash grow on long vines, in well-drained warm soil. The fruit matures about ninety days after seeding. A member of the Cucurbit pepo genus, spaghetti squash are harvested when the skin is golden yellow and they weigh between two and five pounds.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Savory | Encinitas CA | 760-597-8989 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Muzita Abyssinian Bistro | San Diego CA | 619-295-9510 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Indigo Grill | San Diego CA | 619-234-6802 |
| Marine Room | San Diego CA | 858-551-4676 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Searsucker | San Diego CA | 619-233-7327 |
Recipe Ideas
Recipes that include Spaghetti Squash. One
is easiest, three is harder.
