Stripetti Squash

It sounds like you're referring to **Spaghetti Squash**, a popular type of winter squash! It's famous for the unique strands of flesh that form after it's cooked, resembling spaghetti noodles. This makes it a great low-carb, low-calorie alternative to traditional pasta. ### **Nutritional Highlights** Spaghetti squash is a healthy vegetable, low in calories and carbohydrates, and a source of fiber and various vitamins. | Nutrient (per 1 cup, cooked) | Value | Key Benefits | | :--- | :--- | :--- | | **Calories** | $\approx 42 \text{ kcal}$ | Very low in calories. | | **Carbohydrates** | $\approx 10 \text{ g}$ | Significantly lower than pasta. | | **Dietary Fiber** | $\approx 2.2 \text{ g}$ | Aids digestion and promotes fullness. | | **Vitamins** | Vitamin A, C, and B6 | Supports vision, immunity, and metabolism. | | **Minerals** | Potassium, Manganese | Important for heart health and bone health. | ### **How to Cook Spaghetti Squash** The key to cooking spaghetti squash is to ensure the flesh is tender enough to scrape out the distinct strands. Roasting is the most common method, as it concentrates the flavor and dries out some of the excess moisture. **1. Preparation:** * **Cut:** Carefully cut the squash in half. You can cut it **lengthwise** (from stem to tip) for slightly shorter "noodles" that are great for serving as a "bowl," or **widthwise** (into rings) for longer, more uniform strands. * *Tip:* If the squash is too hard to cut, poke it all over and microwave it for 2-3 minutes to soften the skin. * **Seed:** Use a spoon to scoop out the seeds and stringy pulp from the center. * **Season:** Drizzle the cut sides lightly with olive oil, salt, and pepper. **2. Roasting Method (Halves - Most Common):** * Preheat oven to $\mathbf{400^{\circ}\text{F}} (\mathbf{200^{\circ}\text{C}})$. * Place the squash halves **cut-side down** on a lined baking sheet. Roasting cut-side down helps steam the flesh and cook it evenly. * Bake for **35 to 50 minutes**, depending on the size, until the squash is easily pierced with a fork. Overcooking can make the strands mushy. * **Shred:** Let the squash cool slightly. Use a fork to gently scrape the flesh, moving from the outside edge toward the center. The flesh will naturally separate into strands. **3. Serving:** * Serve the strands tossed with butter, garlic, and Parmesan cheese. * Use them as a pasta substitute with your favorite marinara, pesto, or meat sauce. * The cooked halves can be used as edible bowls for stuffing with chili or other savory fillings. ### **Storage** | State | Storage Method | Shelf Life | | :--- | :--- | :--- | | **Whole, Uncut** | Store in a cool, dark, and dry place, ideally between $55^{\circ}\text{F} \text{ and } 60^{\circ}\text{F} (13^{\circ}\text{C} \text{ and } 16^{\circ}\text{C})$, but room temperature is acceptable. **Do not refrigerate** whole squash. | **1 to 3 months** | | **Cut, Raw Pieces** | Tightly wrap the cut pieces in plastic wrap and store them in the refrigerator. | **Up to 5 days** | | **Cooked Strands** | Store in an airtight container in the refrigerator. | **3 to 4 days** | | **Freezing** | Cooked strands can be frozen in an airtight, freezer-safe container for later use in soups or casseroles. | **Up to 3 months** |