Spaghetti Squash
Spaghetti Squash
Spaghetti Squash
Spaghetti Squash
Farm Stand | In Season | Squash |

Spaghetti Squash

This fun and versatile variety of winter squash has unusual string-like flesh, which looks like spaghetti when scraped out with a fork. You can bake or boil them, then scoop out the mildly sweet flesh and topped with warm marinara, garlic, fresh basil, and grated parmesan for a quck a tasty fall dinner.

Its mild flavor profile and unique fibrous structure make it one of the most popular low-carb, grain-free alternatives to traditional pasta.

Sold by the pound at farm stands. Typically available in September and October.

Can't get enough of our spaghetti squash? You can preorder them by the bushel and save.

When this product is in season, it can be purchased at Untiedt's Farm Stands. We harvest by hand and deliver to our Farm Stands daily.

Availability is dependent on weather conditions and overall supply. Not all products are available on all days at all Farm Stand locations.

Daily market prices vary.

See our recipes for Spaghetti Squash >>

Stand the squash up and slice in half lengthwise around the "belly-button." Scoop out seeds.

To bake, place squash halves facedown on a cookie sheet. Add a 1/2 inch water to the pan to avoid drying out. Bake at 400 degrees. Squash will need about an hour to 90 minutes to cook, depending on size. Cook until tender. Flesh is done when it scoops out easily in spaghetti-like strings with a fork. Serve hot with butter and parmesan cheese or your favorite tomato sauce on top.

Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze.

To freeze, let the cooked squash cool to near room temperature and then transfer the noodles to Ziplock freezer bags. Store for up to 8 months in freezer.