Spaghetti squash

Spaghetti squash (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. 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.

Preparation

Spaghetti squash can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.

Nutrition

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

Cultivation

Spaghetti squash is relatively easy to grow, thriving in gardens or in containers.

The plants are monoecious, with male and female flowers on the same plant. Male flowers have long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated.

Spaghetti squash plants may cross-pollinate with zucchini plants.

References

External links

• https://www.hort.purdue.edu/newcrop/ncnu02/v5-445.html