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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.
Spaghetti squash is available year-round.
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.
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.
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.