Spaghetti squash has wonderfully stringly flesh that looks very similar to spaghetti.
Spaghetti squash is from the winter squash category of squash, which grows all summer and is harvested at the end of fall. Spaghetti squash is given its name because when mature and ripened, the flesh of the squash takes on a stringy, spaghettilike nature when cooked. People suffering from celiac disease often use spaghetti squash in place of regular wheat spaghetti. has two stages of ripening; one on the vine, and one off the vine.
Instructions
1. Cut the mature squash off the vine in late fall just before the first frosts. The rinds should be hard and the color solid and golden. Use a sharp knife and wear gloves to avoid damaging the fruit.
2. Trim the stems of the squash to around 1/2 inch long. This will prevent stalks damaging neighboring fruits as well as ward off bacteria or disease forming in the stalk.
3. Store the spaghetti squash in a temperature-controlled room, placed in single layers preferably on wood slats or other breathable material. The room should be around 70 to 75 degrees F. Store for 10 to 15 days to fully ripen and cure the spaghetti squash.
4. Transfer the ripened squash to a cool room for storage, preferably between 40 to 50 degrees F. The ripened spaghetti squash will keep for up to six months in cool storage.
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