Preheat the oven 400*, cut the Spaghetti squash in half and scoop out the seeds. Drizzle with olive oil and salt and bake on a roasting pan until tender. Use a fork to scrape out the “spaghetti, and top with butter and grated cheese. That’s the way gardeners have been eating this tasty heirloom for over a hundred years. Why stop now? Each plant yields plenty for fresh or winter keeping.
Introduced in the 1890s, Vegetable Spaghetti squash is loved for its fun and flavorful, spaghetti-like flesh that's delicious in taste and texture. Aptly named, it's also a great substitute for pasta! The vigorous vines produce a generous yield of oblong fruits, each 8-12 inches long and weighing 2-4 pounds. Their pale yellow skin is very shiny and smooth, and after baking, the mildly sweet, light golden flesh scrapes out and separates easily, much like angel hair pasta. Simply top with a favorite sauce and you have a healthy meal packed with nutrition! While winter squash takes longer to vine ripen than summer squash, it's definitely worth the wait because of how extremely well it keeps. Winter squash varieties have much tougher exteriors than their summer counterparts, so they're easy to store and keep very well for months at a time. Vegetable Spaghetti winter squash keeps up to 6 months! They also have their own unique set of delicious culinary uses. Winter squash varieties are the mainstays when it comes to baking, roasting, and stuffing, and can't be beat when it comes to creating all of those comfort foods that make long winters a little more tolerable. To increase winter squash longevity, harvest with at least 2 inches of stem still intact.