Spaghetti Squash Shown
How to select for best flavor:
Choose hard, thick-shelled squash with no soft spots or mold. Banana and Hubbard squash are usually sold cut. Choose pieces with thick, yellow orange meat with no soft or discolored spots.
Peak of the season:
Most of these squash are available all year, but the greatest selection and best price will be from October through February.
Winter squash are a great source of iron, potassium and vitamins A and B complex. Their high water content make them a good balance for meals heavy in protein and carbohydrate. One cup of cooked squash contains about 80 calories, 1 gram of fat, and 2 mgs. of sodium.
Some of the varieties you will find are:
Banana — These are long and tube-shaped. The skin is yellowish orange and so is the pulp. These are often sold cut into chunks.
Butternut — These are fairly large and pear-shaped with a golden skin and a deep-orange pulp.
Hubbard — These are very large, irregular-shaped squash. The skin is light green. The pulp is deep orange.
Acorn — These are fairly small, dark-green or golden-yellow acorn-shaped squash. The pulp is deep orange or yellow.
Delicata — These are medium-sized, irregular, gourd-shaped squash with white to yellow skin and green or brown stripes.
Japanese — These are medium-sized, dark green, pumpkin-shaped squash with a deep-orange pulp.
Spaghetti — These are oblong, medium-sized squash with pale to bright-yellow skin. The pulp separates into spaghetti-like strands.
Whole winter squash should be stored in a cool, dark, dry place. They will last up to two months. Cut squash should be wrapped in plastic and refrigerated. It will last three or four days.