Spaghetti squash, also known as vegetable spaghetti, is a group of cultivars of Cucurbita pepo. The fruits color ranges from an ivory to a yellow/orange color. The orange ones contain higher carotene. It’s center is filled with many large seeds. It’s “flesh” is a bright-colored yellow and/or orange. When the squash is raw it’s flesh is solid, but once cooked it turns it falls out and turns into strings, like spaghetti noodles.
Spaghetti squash can be cooked in a variety of ways; baked, boiled, steamed, or microwaved. It can be served as a substitute for pasta, with or without sauce. The seeds can be roasted like pumpkin seeds. It contains many nutrients, including folic acid, potassium, Vitamin A, and beta carotene. It averages 42 calories per one cup serving.
These plants are monoecious, with male and female flowers on the same plant. Male flowers extend upwards from the vine and have long thin stems. Female flowers are short with round growth under the petals. That round growth turns into squash if it was successfully pollinated. Spaghetti squash plants may cross-pollinate with zucchini plant.
And here’s a recipe that uses spaghetti squash called Garlic butter chicken squash:
- 1 medium-large spaghetti squash
- 2 cups chopped chicken, cooked via your favorite method!
- loads of butter
- loads of garlic
- loads of parsley or basil
- 1 tablespoon of salt
- 1 dash of pepper
- loads of grated Parmesan cheese
- Bake at 375 F for about an hour, just until you can pierce it easily with a knife.
- Let cool, slice open, take out seeds
- Then use your fork and scrape away. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.
- Add loads of butter and garlic to a saucepan on a little less than medium
- Add your parsley or basil, let it cook down.
- Toss in the squash, season with salt and pepper.
- Add as much grated Parmesan as you like.