August through October.

Nutrition Facts: 
Squash is low in calories. One cup raw squash contains 42 calories. It contains vitamin C, potassium and calcium. It is naturally free of fat and cholesterol.

Choose squash that is a creamy to deep yellow in color. Look for hard skinned, evenly colored squash without blemishes or ridges. Avoid squash that are tinged with green as they are not mature.

Spaghetti squash can be stored at room temperature for up to one month. Longer if stored in a cool, dry, dark location. Do not wash before storing.


To Bake: Pierce holes in the squash and place in a baking dish. Bake at 350 degrees F for one hour or until the skin gives easily under pressure and the inside is tender. Cool for 10 to 15 minutes.

To Microwave: Pierce holes in the squash and microwave on high for 10 to 12 minutes. Let stand 5 minutes.

Halve squash lengthwise and discard seeds. Shred squash with a fork and serve. 

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.