Squash and pumpkins are members of the Cucurbitaceae family. Other family members are melons and cucumbers.
The USDA has two grades for hard or winter squashes: US #1 or US#2. Both are based mainly on external factors including blemishes, scarring, uniformity of size shape, and color for the variety… as well as some other internal factors… but really, it’s about the external appearance.
Spaghetti squash is one that tends to have a slightly softer shell as opposed to other winter squash. The best way to use them is to roast them. Slice them in half (longways), remove the seeds, slowly roast cut side down. Let it cool a little bit and then take a fork and the flesh will easily shred–it will come off in long strands that resemble spaghetti.
Toss it with pesto or marinara and have a great gluten-free pasta alternative.
Unlike other winter squash that have a somewhat dry flesh, this is a high-moisture squash. It may weep moisture during plate-up, so be wary of that. Spaghetti squash is unique in this aspect and and is not recommended for any application that calls for a creamy result, like soup or purees, or stuffings.
Recommended Storage Temperature
They don’t like the cold, keep it in the warmer part of your walk-in. Usually the warmest part of your cooler is by the door. Excessive cold will cause the surface to pit and exacerbate any decay. Squash are hardy, if you have limited cooler space, you can stack the cases. They will last a while in your cooler if stored properly. The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. Download our PDF for more cooler storage hints.
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