The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is a Chinese native vegetable.
Spaghetti squash are relatively easy to grow, thriving in gardens or in containers.
The plants are monoecious, with male and female flowers on the same plant. Male flowers have long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated.
WEEKEND: FOOD: Slimming without Tears; Enda Curran Discovers a Book Which Might Help You Keep That New Year's Resolution to Lose Weight
Jan 03, 2004; Byline: Enda Curran The New Year often brings new resolutions, new diets and hopes of a new, trimmer waistline. Yet before long,...