This medium-sized cylinder-shaped squash can be yellow, cream or tan in color. Spaghetti squash weigh 4-8 pounds. The flesh comes in spaghetti-shaped strands and a sweet, mild flavor. A four pound squash will yield about 5 cups.
Season: September - December
How to select: Make sure the squash is hard and is heavy for its size. Avoid buying squash with soft spots. Make sure it is not green in color that indicates an immature squash.
How to store: Spaghetti squash can be stored at room temperature up to one month. Once cut wrap it in plastic and store in the fridge for up to 2 days. Spaghetti squash freezes well. Partially thaw before use, and re steam to make it tender but still firm (about 5 minutes).
How to prepare: Spaghetti squash can be baked, boiled, micro waved, or slow cooked in a crock pot. Once it is cooked and cooled remove the seeds and dig out the “strings” which resemble spaghetti. Available: August through March, in Washington it is available August through November.
Matches well with: butter, cream, nutmeg, Parmesan cheese, pepper, tomato sauce