Spaghetti squash
Spaghetti Squash
Spaghetti squash (pronounced: spuh-get-ee skwosh) is a variety of winter squash that is known for its unique texture and mild flavor.
Etymology
The term "spaghetti squash" is derived from the appearance of the cooked flesh of the squash, which resembles strands of spaghetti. The word "squash" comes from the Narragansett Native American word "askutasquash," which means "eaten raw or uncooked."
Description
Spaghetti squash is oval in shape and has a smooth, pale yellow to golden skin. The interior flesh is firm and pale yellow. When cooked, the flesh separates into long, spaghetti-like strands. It is a popular substitute for pasta in many dishes due to its low carbohydrate content and mild flavor that pairs well with a variety of sauces and seasonings.
Nutritional Value
Spaghetti squash is a nutritious food that is low in calories and high in vitamins and minerals. It is a good source of dietary fiber, vitamin C, vitamin B6, manganese, and potassium. It also contains small amounts of other nutrients, including vitamin A, niacin, and iron.
Culinary Uses
Spaghetti squash can be baked, boiled, steamed, or microwaved. It is often served with a sauce, such as marinara or alfredo, or used in dishes that call for pasta. It can also be used in salads, casseroles, and stir-fries.
Related Terms
External links
- Medical encyclopedia article on Spaghetti squash
- Wikipedia's article - Spaghetti squash
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