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Hello All and Happy Friday!

We are so exited that it is Autumn and we can have squash each week! This week, we will be having spaghetti squash. Spaghetti squash is an oblong, mildly flavored yellow squash whose flesh separates into spaghetti-like strands when you cook it and run a fork through it.

This squash is great because it can be cooked in so many different ways. For example, it is a great substitute for pasta dishes or it can be baked and served as a side dish. Spaghetti squash can be baked, boiled, steamed, or even microwaved (such as in this week’s featured recipe)! Another great perk about spaghetti squash: the seeds can be roasted, similar to pumpkin seeds. Yumm!!

Spaghetti squash is high in nutritional value, too! It has a high water content and is not as dense in vitamins and minerals as other squash, such as acorn or butternut, but does provide 3 percent of the Daily Value for calcium, 5 percent of the DV for Vitamin A, 9 percent of the DV for Vitamin C and 8 percent of the DV for dietary fiber. It is also low in calories and carbohydrates! What a treat!

How will you be using your spaghetti squash? We would love to hear! Share your comments, recipes, stories and photos on our Facebook page!