SPAGHETTI SQUASH

This item is ordered by the kilo. Please note – we cannot guarantee the size of the squash. They range from 1 to 3 kgs. If you order 2 x 1 kg it is quite likely you will receive one spaghetti squash weighing around 2 kilos. Please add a note to the comments section of your order if you have specific requirements.

Spaghetti squash’s appearance is not unlike other large winter squash varieties and its flesh ranges from bright yellow to orange or white. 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. It is often used as a spaghetti substitute for pasta dishes or it can be served with butter as a simple tasty side dish.

Winter squashes are an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fibre, and manganese. In addition, winter squash is a good source of folate, omega-3 fatty acids, thiamine, copper, vitamin B5, vitamin B6, niacin and copper.

You can store squash for up to 3 months! Store in a cool, dry place (preferably around 10 degrees celsius). Refrigeration will make the squash spoil much faster, but it can be stored in the refrigerator 1-2 weeks. Cut squash should be tightly wrapped in clingfilm and refrigerated.

To prepare spaghetti squash, cut in half lengthwise and remove the seeds with a spoon. Brush the flesh with a little oil and seasoning. Baking it takes roughly 40 minutes at Gas Mark 4 (375 degrees fahrenheit), or wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once the squash is cooked, use a fork to rake out the spaghetti-like stringy flesh all the way to the rind and serve.