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Squash, Spaghetti
Eden Valley Growers
Eden Valley Growers, Inc. established in 1956, is a vegetable growing farm cooperative. With farms and a distribution facility, located approximately 20 miles south of Buffalo, in Eden, this “co-op” provides cooling, marketing, and distribution. Most of the members are fifth, sixth, & seventh generation farmers.
Eden Valley, the oldest food hub in New York, works hand in hand with its grower families and to provide the best locally grown produce! They believe: “Homegrown Produce is Homeland Security.”
Storage
Spaghetti squash stored in a cool dry place will last several weeks. Squash store at ideal temperatures will even last months. If possible, store at 50-55° in a dry spot with low humidity. If its too cold it will suffer chilling injuries and start to deteriorate. We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot.
Preparation
Most often spaghetti squash is prepared by first roasting it in the oven. Start by cutting the squash in half lengthwise and scooping out the seeds and pulp (see pictures below). Next, place both halves face side down on an oiled baking sheet. Bake the squash for about 45 minutes. Alternatively you could microwave it for about 15 minutes, but roasting is preferred for the best texture. You can tell the squash is cooked when the outside starts to cave in a bit and appears hallow. Use a fork to scrape out the inside of the squash. If well cooked it should separate into stringy pieces that resemble spaghetti.
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