Seeds-Spaghetti Squash

I use it because it's a low carb substitute for spaghetti.

This spaghetti squash is ready in just 80 days, and stores well throughout the winter. An undamaged squash can last months in the right conditions.

 

Spaghetti squash is considered a nutrient-dense food, which means it’s low in calories but high in vitamins and minerals. In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.

 

Winter squash seeds are a full sun staple best if sown directly after the final spring frost but, for earliest starts, begin indoors 3-4 weeks prior. Plant 2-3 seeds 1" deep per cell in medium moist, organic, well-drained soil with a pH of 6.5-7.0. Whether transplanting or sowing direct, plant seeds on 6-8" tall mounds of soil to accommodate heavy trailing vegetation.

Winter squash seeds germinate in 4-14 days, thinning out best starts and indoors transplants to 1 plant 4-8 ft apart per mound depending on variety. Winter squash benefits from a top layer of mulch to help cool soil and roots. Fertilize after the first set of blooms appear and again during fruiting stage.

33+ seeds per package.

How to cook:

 

• Roast it in the oven: Cut the squash in half and roast it on a sheet pan 350F for about 1 hour until the skin gives easily when pressed.
• Microwave Method: For a quicker way to make spaghetti squash, you can do it in the microwave. Prick the outside of the squash 8 to 10 times then place in the microwave for 6 minutes on high. Turn and cook an additional 6 minutes, until the skin gives easily when pressed. Remove from the microwave and let it cool about 8 to 10 minutes (the inside will be very hot). Use a large knife to cut the squash in half horizontally, there should be no resistance. If there is, you may need to cook it a few more minutes. Remove the seeds and use a fork to scrape out the spaghetti-like strands of squash.
• Slow Cooker Method: Prick outside of squash 8 to 10 times and place in a slow cooker. Pour 1/2 cup water into the slow cooker and cook on Low 4 to 6 hours. Remove squash, let it cool, 15 minutes. Halve the squash lengthwise. Scoop seeds out and shred the flesh from the skin with a fork to make strands.