Spaghetti squash often grown as a novelty, but it’s actually very tasty. Rather blimp shaped, the skin is a cream white to golden yellow and the orange flesh is very fibrous and stringy. Halve the squash and then bake or microwave until soft. The stringy flesh can then be scraped out with a fork, making vegetable spaghetti. The more yellow or tan the skin, the more ripe and sweet the flesh. It grows on vigorous vines.
With few carbs, few calories and little fat, spaghetti squash has become a low-carb craze. The uses for this unique squash are limitless. Try it baked, fried or boiled as a pasta substitute. To make delicious spaghetti squash, choose a hard fruit that is free of bruises and feels heavy for its size. Look for pale yellow coloring (green fruit isn’t ripe yet).