Spaghetti squash

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The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter 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). 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

1 Cooking spaghetti squash
2 Preparation
3 References
4 External links

[edit] Cooking spaghetti squash

Spaghetti squash is easily cooked in a oven, in a microwave, on a stove, or in a slow cooker. ^[1]

[edit] Bake in Oven

Pierce the whole shell several times with a large fork or skewer and place in baking dish
Cook squash in a preheated 375°F (190°C) oven for approximately 1 hour or until flesh is tender

[edit] Microwave

Cut the squash in half, lengthwise
- remove the seeds
Place squash with the open side up in a microwave dish using 1/4 cup of water
Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash

[edit] Stove (Boil)

Heat a pot of water large enough to hold the whole squash
When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size
When a fork goes easily into the flesh, the squash is done