spaghetti squash
Spaghetti squash is high in vitamins A & C and is also a good source of iron and riboflavin. It has a slightly nutty flavor and can be roasted, braised, steamed, boiled, and simmered. Just make sure to peel off the skin or scoop out the flesh, as the skin is inedible.
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August through December
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Spaghetti squash can be refrigerated but doesn’t have to be – it is best stored in a cool, dark place for at least a month.
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Try making spaghetti squash noodles! After the spaghetti squash is roasted, the flesh can be scooped out and resembles spaghetti. It is a great, healthy substitute for pasta.
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Baked Spaghetti Squash with Garlic and Butter
Spaghetti Squash in the Microwave
Spaghetti Squash Pasta with Fresh Herbs
Pizza-stuffed Spaghetti Squash
Spaghetti Squash with Tomato Sauce
Stuffed Spaghetti Squash with Leek and Broccoli
Spaghetti Squash with Chunky Sauce
Vegetable Ragout over Spaghetti Squash
Turkey and Kale Stuffed Spaghetti Squash with Savory Tomato Sauce
White Chicken Lasagne with Spaghetti Squash
Instant Pot Spaghetti Squash with Garlic and Herbs
