Products

Spaghetti Squash

Also known as: Vegetable Spaghetti

Category:

Vegetables

Seasonality:

All Origins
Mexico
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: None
August: High
September: High
October: High
November: High
December: High

Uses

Named for its yellow-gold spaghetti-like strands of flesh, Spaghetti Squash is a smooth, yellow watermelon-shaped squash. Unlike summer squash (which is picked when immature and skin is tender), Spaghetti Squash has a hard, thick skin and only the flesh is eaten. Once cooked, the spaghetti-like strands of flesh can be separated with a fork, removed from the shell and served as a salad ingredient, as part of a casserole, or with sauce (similar to pasta).

Selection, Storage & Handling

Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Spaghetti Squash in a cool, preferably dark, well-ventilated area for up to three months. Wrap cut pieces in plastic and refrigerate up to five days.

Spaghetti Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.

For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.

Nutrition Facts

Serving Size 1/2 cup (78g)

Amount Per Serving
- Calories 25
- Calories from Fat: 0

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 4%
- Protein 0g 0%
- Saturated Fat 0g 0%
- Sodium 15mg 1%
- Sugars 2g 0%
- Total Carbohydrate 4g 1%
- Total Fat 0g 0%