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Spaghetti squash, also known as winter keeper squash, is an interesting vegetable because when cooked, it separates into pieces that resemble, in both consistency and taste, the spaghetti type of pasta. Because of this, spaghetti squash is popular for use in cooking especially when it is used in dishes that call for spaghetti or, when used as a unique addition to salads.
Spaghetti squash is a member of the winter squash family. This family also includes pumpkins and butternut squash. It is a vegetable that can be grown easily; it is sown in May and germinates two weeks after sowing. Additionally, it is a fairly hearty vegetable -- you can store a spaghetti squash in your home for several months, prior to using it, provided that it is stored in a cool and dry place. Because it can be stored for long periods of time, the natives of both North America and South America used spaghetti squash as one of their dietary staples for many centuries.
You can purchase spaghetti squash in many grocery stores as well as in specialty vegetable stores. Additionally, spaghetti squash seeds can be purchased for home growing through seed catalogs and at some garden centers. When purchasing fresh spaghetti squash, select only those squash that are heavy and firm and that have a hard outer shell. Two varieties of spaghetti squash are available for purchase: the standard spaghetti squash, which has a bright yellow outer shell and a creamy colored inside, and the "Orangetti" variety, which has orange colored inner flesh. Although the varieties differ in inside flesh color, both varieties taste the same. Spaghetti squash has a taste that is similar to grain-based pasta with a nut-like seasoning added. When calculating how much spaghetti squash to purchase for a recipe, know that a 4-lb. spaghetti squash will produce approximately 5 cups of usable spaghetti-like flesh.
Although you can do many things with spaghetti squash, prior to using it, the squash must be cooked. Different methods exist to cook the squash including halving the squash then microwaving it, or baking or boiling it whole. Once cooked, the squash flesh turns into a spaghetti-like consistency. To access this flesh, the seeds within the flesh must first be removed. Next, scoop-out the spaghetti-like stands and use them as you would any pasta. Common uses for cooked spaghetti squash include tossing the squash with a red, cheese, or butter-based sauce, adding the spaghetti squash strands to salads, or using the spaghetti squash a casserole ingredient. You can also save cooked spaghetti squash strands for (near) future use. To do this, take the strands, place them in an airtight container, and store them in your refrigerator. Use them as you would use the freshly cooked spaghetti squash.
Using spaghetti squash in recipes is also a highly nutritional and a low in calories alternative to certain grain-based pastas. For example, a 4-ounce serving of cooked spaghetti squash contains approximately 40 calories. Because of this, substituting spaghetti squash for pasta in recipes provides a delicious, healthy, and interesting alternative. Additionally, you will be introducing a unique vegetable to your family and friends -- one that they will also enjoy eating.
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