Season:
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.
Selection:
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.
Storage:
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.
Preparation:
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.