Spaghetti squash is grown for its unusual flesh and sweet, nutty flavor. Long strands of spaghetti-like flesh pull easily from the inside of the cooked squash, giving it its name. With only 42 calories and 10 g of carbohydrates per cup, this vegetable is a dieter’s dream. According to NutritionData, spaghetti squash is low in fat and is a good source of vitamin B6, vitamin C and fiber. Substituted for pasta and served with sauce or melted butter, spaghetti squash just may satisfy your desire for pasta and provide you with the benefit of good nutrition as well.
Check spaghetti squash for signs of maturity approximately 90 days after planting. According to Texas T&M University, the first squash typically matures at that time.
Examine the color of the squash. Immature squash are white and spherical, resembling melons. As the squash matures, its color changes to ivory-yellow. Some varieties, like the ‘Delicata’ types, develop a white background with green stripes when immature and ripen to beige with an orange tint. Still others, like the ‘Hasta de la pasta,’ turn golden orange when mature. Check the seed packet to determine the color of your specific cultivar at maturity.
Harvest squash by cutting it free from the vine with a sharp knife, leaving a 2-to-4-inch section of the stem attached to the squash. Twisting or pulling squash from the plant often damages the vine.
Store spaghetti squash at temperatures between 80 and 86 degrees F, with a humidity level of 80 percent, for 10 days to cure. Texas A&M University reports that after curing, spaghetti squash requires storage temperatures of 50 to 60 degrees with a humidity level of 60 percent.