Cucurbita pepo

General Information

Origin: North America
Etymology: From the Algonquin Indian words askoot asquash, meaning “to eat green” 

An annual plant with trailing stems, of the Cucurbitaceae family. Unlike summer squash, its skin is hard and inedible.

This is the vegetable “spaghetti.” A small watermelon-shaped variety of squash, it ranges in size from 2 to 5 pounds or more. It has a golden-yellow oval rind, and its sweet bland yellowish flesh separates into strands like spaghetti when cooked.

Nutritional value per 100 g
Calories: 37; carbohydrates: 8.8 g; fat: 0.23 g; water: 88.72; protein: 8.8 g; fiber: 1.6 g. Rich in calcium, magnesium, phosphorus, potassium, calcium, vitamins A, B and C.
Note that the more orange the squash, the higher its vitamin A content.

This squash has become popular with dieters as it contains few calories, few carbs, and little fat.

Buying
The squash is considered ripe when the flesh is ivory or pale yellow in color. If green is still present, the fruit is not ripe.
Avoid any with bruised spots on the flesh.

Storing
Winter squash will keep from several weeks to more than six months in a dry cool place. Its flavor becomes stronger over time. The stem should be left on to prevent dehydration. Once cut, wrap the squash and refrigerate. Can be frozen easily if peeled and cooked first.

Preparing
Prick in several spots before cooking.

Raw
It can also be served raw, grated and tossed with a saffron-flavored vinaigrette.

Cooking
Baked whole: prick in several spots and place in a preheated (350° F) oven for about 1 hour.

Baked halves: halve lengthwise; scrape out the seeds; place the squash into a preheated (350° F) oven for 20 minutes; turn over and continue to cook for another 20 minutes.

Boiled: approximately 45 minutes (whole) or about 20 minutes (chopped into large pieces).

Microwave: cut the squash in half lengthwise and remove the seeds; wrap in plastic wrap and microwave on high for 10 to 12 minutes.

Be careful not to overcook spaghetti squash since it will lose its flavor; allow it to drain (it contains a lot of water); dry well;
separate the "spaghetti" strands with a fork; use in any recipe that calls for pasta.

Enjoying
Serve with butter and nutmeg, cheese or tomato sauce or use as a filling for crêpes.

You can also grate it raw and serve with a remoulade sauce as you would celery root.

Spaghetti squash pancakes
Combine 9 oz. of cooked squash in a bowl with 1 2/3 cup flour, 1/2 cup milk, 1/2 cup cream, 3 beaten eggs and salt; for each pancake, pour a small ladleful of the batter into a preheated buttered skillet; brown on one side, then turn and brown the other side; keep the cooked pancakes warm as you cook the rest of the batter; sprinkle with brown sugar and serve hot.