Orangetti Spaghetti Squash is a hybrid variety that has an oval shape and orange-coloured flesh and rind, and the flesh becomes stringy when cooked. The golden-yellow rind is smooth, hard, and thick, speckled with many cream-colored flecks and spots. Underneath the rind, the pale orange flesh is firm, moist, and crunchy when raw and encases many flat, oval seeds in a pulpy, central cavity. Spaghetti squash has a mild, sweet, and nutty flavour.
Spaghetti squash can be boiled, sautéed, baked, steamed, and stir-fred. When cooked, the flesh transforms into stringy, pasta-like strands that hold their shape and crisp texture when mixed into sauces, which makes them a perfect substitute for grain pastas. Spaghetti squash pairs well with meats such as chicken, beef, or pork, broccoli, snap peas, green beans, onions, garlic, tomatoes, herbs such as oregano, cilantro, cumin, coriander, and basil, pine nuts, and cheeses such as parmigian and mozzarella.
