Spaghetti squash

The squash with an Italian accent

Flesh with the structure of Italian spaghetti: it is obvious where spaghetti squash got its name. And with its striking content, very surprising applications in the kitchen come into play. It is very easy to serve decorative (and trendy) vegetable spaghetti, even without kitchen utensils like a cheese slice or a spiraliser.

Spaghetti squash is one of the watermelon-shaped varieties. It is golden-yellow and oval in shape, with a nutty taste.

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Availability

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Storage advice

Transport and storage: Spaghetti squash remains in optimal condition at temperatures between 10 and 12˚C.
Shop: Put the squash on your regular fresh produce shelf.

Our spaghetti squashes are grown in:

The Netherlands and France

Packaging options

Loose per package of 10 kg
Bucket of 500 kg

Nature's Pride supplies this squash in the appealing EAT ME packaging as standard. We are also very flexible in producing with your private label.

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Recipes & preparation tips

Rinse the spaghetti squash and remove the stalk from the fruit. The fruit is now ready to be boiled whole. You can also cook the squash in the oven after halving it and removing the seeds. After baking, consumers can easily pull threads from the pulp to make vetegable spaghetti. It's a fun alternative to pasta! Spaghetti squash cannot be eaten raw.

EAT ME website

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