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HAVE: Spaghetti Squash

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Posted by woori Vic Aust (My Page) on
Thu, May 26, 05 at 21:42

Not sure of its correct name, but an Asian friend gave it to me. The skin is as hard as the hobs of hell, but it cooks up quite nicely. Plenty of recipes on the web as well. Apparently can be quite prolific so would need plenty of room. My friend said that they can last up to twelve months if left to ripen well on the vine. Not fattening either! SAE if anyone is interested.

Woori

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RE: HAVE: Spaghetti Squash

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I think what you have is Chilacayote (Cucurbita ficifolia) - quite nice but different from Spaghetti Squash (Cucurbita pepo).It is indeed quite invasive and has a very hard rind...
Rose-Marie

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RE: HAVE: Spaghetti Squash

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  • Posted by woori Vic Aust (My Page) on
    Thu, May 26, 05 at 23:34

Thanks Solanum,
On the web is says of the seeds of the cucurbita ficifolia "Seed - raw[57, 86, 160]. Rich in oil with a nutty flavour but very fiddly to use because the seed is small and covered with a fibrous coat".
These seeds are large, smooth and black, rather like those of the pumpkin. When cooked, it goes stringy with the appearance of sharks fin soup. It also had a creamy coloured skin without the green markings. Is this the case with the cuc fic?
When I said hard skin, I didn't mean that you had to tackle it with an axe. My chef's knife handled it, but I would rank it with one of the toughest pumpkins.
Woori

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RE: HAVE: Spaghetti Squash

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Hi, woori
Shark-fin melon is one of the many common names for C. ficifolia... There are different skin-colouring: some varieties are white, some pale green or dark green and some are striped... There is also a variety with white seeds although much less common than the black-seeded one.
The plants are perennial in Queensland but I don't know if this is also true for Victoria.
Rose-Marie

Here is a link that might be useful: Spaghetti Squash

  
 

 

 


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