Harvest of the Month: Spaghetti Squash

During the fall, your grocery store starts to carry many different types of squash. Sometimes it is hard to keep them all straight. The one that looks like a perfect, yellow oval is spaghetti squash. It is easy to prepare, delicious to eat, and makes a perfect substitution for pasta!

How to Select

It can be challenging to know how to select a squash and to identify how one is different from the other. Look for a spaghetti squash that has a nice yellow color and does not have any punctures, indentations, or dark spots.

How to Store

Uncut spaghetti squash stays well in a cool, dry place for up to a month.

How to Prepare

Spaghetti squash is easy and fun to prepare. The most challenging part is to cut it in half lengthwise. Similar to other squash you will need to scoop out the seeds and middle. Lay both sides on a baking sheet (rind side down), rub with a little olive oil and sprinkle with salt and pepper. Bake it in a 450 degree oven for 25 minutes. You will know the squash is done when you poke the middle with the fork and it slides through easily. Take the squash out of the oven and allow to cool until you can easily handle it. Use a fork to scrape the squash and It will come out of the rind looking like spaghetti!

Try spaghetti squash in the delicious recipe for Roasted Spaghetti Squash with Parmesan and Herbs from Martha Stewart.

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