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VEGETABLE SPAGHETTI

VEGETABLE SPAGHETTIVegetable spaghetti, vegetable marrow, spaghetti squash, noodle squash, and squaghetti. All are names for a variety of squash or marrow (Cucurbita pepo) that looks like a small yellow watermelon, with flesh composed of long thin spaghetti-like strings.

     Most authorities agree it is an American native, but where in North or Central America it originated, no one knows. (Tracing its origin and travels around the world to China, Japan, Italy, etc. is also difficult, due to another relative of the Cucurbits, the Spaghetti Gourd, Lagenaria sicararia, which also has a similar stringy flesh.)

     They can be baked, boiled or steamed, and served with sauce as for any pasta.


Spaghetti squash, an oval-shaped yellow squash is also called the vegetable spaghetti. It averages 9 inches in length and may weigh 2 to 3 pounds.

     When cooked, the crisp, tender, spaghetti-like strands yield a mild lightly sweet and fresh taste. Keep in mind that the larger the vegetable, the thicker the strands and the more flavorful the taste.

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