It's all the new rave! Spaghetti squash is a variety of winter squash with a very unique texture. Even though it's been around for a very long time, the spaghetti squash is now taking the spotlight because of it's value in replacing noodles. It's low in carbs, calories and it's also naturally gluten free.
Winter squash is called winter squash because it can be stored over winter for an extended period after harvest in the fall. These squash have high levels of vitamin A and some vitamin C, folate and potassium. This variety of winter squash has unusual string- like flesh, which looks like spaghetti when scraped out with a fork. They are often baked or boiled and then the mildly sweet flesh is scooped out and topped with spaghetti sauce.
Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months. And they get sweeter in storage as the starch converts to sugar. Once cut, you can wrap them in plastic and store them in the refrigerator for 5 to 7 days.
To bake: Slice in half lengthwise, scoop out seeds, and place facedown on cookie sheet. Add a 1/2 inch water to the pan to avoid drying out. Bake at 400 degrees. Squash will need about an hour—90 minutes to cook, depending on size. Cook until tender. Flesh is done when it can be scraped out easily in spaghetti-like strings by using a fork. Serve hot with butter and parmesan cheese or your favorite tomato sauce on top.
To Microwave: Cut in half length wise. Scoop out, and discard the pulp and seeds from the inside of the squash. Add water in the cavity of the squash. Set the squash, cavity side up on a microwave safe plate. Wet a paper towel and drape it over the squash. Cook until done (about 7 minutes for an average sized squash). Remove from the microwave and let sit on the counter with the paper towel still on for about 5 more minutes. Use a fork to scrape the inside of the squash from the skin side towards the center of the cavity until all the “spaghetti pieces” are removed from the skin.
