How to Cook Spagetti Squash as a Summer Squash
Originally published on Kalyn’s Kitchen
This time I’m writing about one of my very favorite summer vegetables, spagetti squash (also spelled spaghetti squash), so it’s luckily for me that WHB can be about any type of herb, vegetable, plant, or flower. I learned from Wikipedia that spagetti squash is also called vegetable spaghetti, vegetable marrow, noodle squash or squaghetti. Squash is something I’ll be eating a lot of over the next few months as my garden starts to produce it in copious amounts.
Squashes are divided into winter squash (which ripen late in the season, can be stored through the winter, have hard outer rinds, and must be eaten cooked) and summer squash (which can be eaten rind, seeds, and all, and which can be eaten raw.) I like every type of squash, but in my garden I mainly grow summer squash since the winter squashes produce huge vines and take a lot of space. Winter squash is something I’ll be buying from the Salt Lake Farmer’s Market later in the season.
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