Monday, October 26, 2015

Spaghetti Squash

Spaghetti Squash gets it's name due to it's fibrous interior that presents itself as long strands, similar to spaghetti pasta, when shredded. The squash has a mild flavor, not sweet and is often used in place of pasta for a lower carb alternative. It's very high in fiber and quite nutritious. Spaghetti Squash is easy to grow and one vine produces several bright yellow fruits. It also stores well.

To cook, slice in half, remove seeds. Place cut side down in a cake pan with a half inch of water. Bake on 375degrees for 45 minutes to an hour.

Let cool slightly for handling, then take a fork and scrape the fibrous flesh. It will naturally separate into tender, spaghetti shaped strands. Top with marinara, meat-sauce or Alfredo.

To learn more about different pumpkin, gourd and squash varieties, visit the Iron Oak Farm Pumpkin Page.     

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