IN ORDER TO GIVE OURSELVES AT LEAST TEN DAYS BETWEEN DELIVERIES, ON ALTERNATING MONDAYS AND THURSDAYS. I’ve posted calendars showing each month’s delivery dates in both the “UPDATES” blog and the “TIPS AND FACTS” page in the menu!

SPAGHETTI SQUASH (Assorted Sizes)

SPAGHETTI SQUASH (Assorted Sizes)

Regular price $7.25 Sale

PLEASE USE THE DROP-DOWN MENU TO SELECT ONE OF THE FIVE SIZE CATEGORIES AVAILABLE.  (See below for a description of each size.)  
Organically grown Spaghetti Squash from our own farm.  If you've never tried spaghetti squash, you're missing out!  We consider its flavor and nice, slightly crunchy texture to be the best of all squashes!  It definitely tastes reminiscent of pumpkin, with a perfect balance of savory and sweet undertones.  PLEASE NOTE:  The Squash Borer has left its mark on most of these.  We use a light to make sure it wasn’t able to bore deep enough to pass thru the rind and into the fruit and keep them on a shelf for several weeks to confirm they’re okay before we list them for sale. 😊

SIZES:

  • EXTRA SMALL:  1.0-1.49 Lbs
  • SMALL: 1.50-1.85 Lbs
  • MEDIUM: 1.86-2.25Lbs
  • LARGE: 2.26-3.10 Lbs
  • EXTRA LARGE:  3.11 Lbs and up

HOW TO EAT IT:  There are TONS of ways to enjoy spaghetti squash!  Our three favorite ways to eat it are:  As a simple side dish with a touch of butter and salt; added to soup (it's AMAZING in cream of tomato soup); and used like spaghetti noodles with sauteed veggies and marinara sauce topping it.   

HOW TO DECIDE WHAT SIZE:  For small-to-moderate side dish portions, plan on about 0.30-0.45 pound per serving.  To use in soup, plan on 0.45-0.60 pound per serving.  To use like spaghetti noodles in a main course, you'll probably want at least 0.85-1.05 pounds per serving.

HOW TO COOK IT:  In the Microwave:  Slice in half and remove the seeds/seed pulp (save the seeds to roast like pumpkin seeds).  Place the squash rind-up in microwave safe dish.  Add roughly an inch of water & cover loosely with Saran Wrap and cook until it presses in easily when pressed with a spoon. (For smaller squashes, this will be 5-7 minutes, for larger squashes at least 10-12 minutes).  Let it cool, then scrape out the "spaghetti" with a fork.   In the oven:  Prepare as above, placing rind-up in a roasting pan (I line it with parchment paper).  Cook at 400 for about 40 min, until the rind can be easily pushed in.  (Oven times vary, so set it for 30 min the first time.)  Let it cool, then scrape out the "spaghetti" with a fork.