Spaghetti squash

How to select

Choose spaghetti squash that is firm, unblemished, and heavy for its size. The color should be golden or dark yellow.

How to prepare

• Rinse the spaghetti squash under running water. 
• Cut the spaghetti squash in half lengthwise being mindful of its tough skin. 
• Scrape the seeds out of the middle with a spoon. 
• Further preparation is dependent on the recipe you are making. 
• Spaghetti squash can be cooked whole, cut in half, or sliced on a baking sheet.

How to store

• Uncooked, whole spaghetti squash can last up to 10 days. 
• Cooked spaghetti squash should be placed in a plastic bag and refrigerated for a few days or frozen for longer storage.

Peak season

Fall

Ways to use

• Substitute spaghetti squash for any noodle in your favorite pasta dish. 
• Cook in the oven on a baking sheet with olive oil, salt, and pepper. 
• Stuff with veggies and top with cheese for a healthy meal. 
• Bake spaghetti squash into casseroles.

Fun facts

• Spaghetti squash is a low-carb, low-calorie pasta substitute. 
• Spaghetti squash is a great source of beta carotene, vitamin C, pantothenic acid, and several other vitamins and minerals.
• Spaghetti squash contains antioxidants that decrease the risk of chronic diseases.

Nutrition info and facts

1 cup cubed spaghetti squash = 31 calories, 7 g carbs, 2 g fiber, 23 mg calcium, 109 mg potassium, 2 mg vitamin C