Also known as vegetable spaghetti or noodle squash, this curious oval squash has golden-yellow coloured, thin, hard skin. Inside, the tender flesh separates into slightly sweet and nutty spaghetti-like strands.
This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes. The cooked strands are also excellent eaten cold tossed in vinaigrette.
Article by Clarissa Hyman
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