Spaghetti Squash

Oblong fruits, generally around 4 lb with spaghetti-like strings in the flesh. Penny Kupinski of Harrisburg, MO, took us to task for damning spaghetti squash with faint praise. “From your description you may not have had truly ripe spaghetti squash which is a deep gold. Pale yellow is nowhere near ripe and tasteless and tough. Takes a long time to mature even here…but has a wonderful nutty flavor when ripe and needs only a little salt and pepper to be excellent…It is also a great keeper.” Plenty of customers seem to agree with her. First commercialized by Sakata in Japan in 1934 and brought to the States by Burpee two years later.