squash

Spaghetti squash or vegetable spaghetti, is a group of cultivars of Cucurbita pepo subsp. pepo. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like, and are often substituted as a healthier option for, spaghetti.

Indigenous to North and Central America, squash were introduced to early European settlers by Native Americans. "'Delicata' was first introduced by a seedsman in the USA in 1894. It is also known as peanut squash, Bohemian squash, or sweet potato squash.

Squash blossoms are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash. The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.

Organic spaghetti squash with roasted organic roma tomatoes, Pecorino Romano, and toasted pine nuts. Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup.

Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures and is known for its ease of cooking and creamy flavor and texture.

Spaghetti squash salad with pepperoncinis, cherry tomatoes, fresh basil, broiled pine nuts, chopped black olives, and olive oil.