Spaghetti squash

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The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, vegetable marrow, noodle squash , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Its taste is nothing like spaghetti, however; it has a slight sweetness and, if not overcooked, is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is an American native vegetable.

Unprepared

Cooked

Prepared

[edit] Cooking spaghetti squash

Spaghetti squash is easly cooked in the oven, microwave, or stovetop. When baking, the squash should be pierced with a fork repeatedly and then baked for about an hour, then sliced open and the seeds removed. When microwaving, slice the squash in half, remove seeds, fill with water, cover with wrap, and then cook on high for about ten minutes. Alternately, puncture the squash all over with a small knife; then microwave on high for about 8 minutes, flip, microwave for about 10 minutes on the other side, and let cool for 5 or 6 mintues before slicing in half. (Steam will come out.) When cooking the squash on the stove, slice the fruit vertically in half instead of horizontally during preparation. Clean the squash as usual. Place cut side down in three inches of water and boil on high for approximately half an hour.