    
Spaghetti Squash
 Spaghetti Squash
© Denzil Green
The squash is ready to harvest when the skin turns tan, about 70 to 115 days from seed, depending on where they are grown
It is a Summer Squash, as it is harvested and eaten before fully mature.
Cooking Tips
To bake, cut in half lengthwise, seed, place cut side down in a baking dish, and bake for 45 minutes at 375 F (190 C). Remove from oven, let cool a bit for easier handling, then flip over and use a fork to pull out the flesh in strands.
Storage
Store uncut in a cool, dark place for up to 4 months. If cut and uncooked, store wrapped in refrigerator for up to 2 days. To freeze, cook first, then put in freezer bags and freeze.
Also called:  Courge spaghetti (French) Spaghettikürbis (German)
Other entries for Summer Squash
Chayote, Crookneck Squash, Magda Squash, Marrow, Opo Squash, Pattypan Squash, Scallopini Squash, Snake Gourd, Spaghetti Squash, Tinda Gourd, Yellow Squash, Yellow Sunburst Squash, Zapallito de Tronco Squash, Zucchetta Rampicante, Zucchini
Other entries for Squash
Gourds, Pumpkins, Squash Blossoms, Ugu, Winter Squash
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Tomatoes, Viscous Vegetables
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