Spaghetti Squash
Spaghetti squash, aka vegetable squash, has a oblong watermelon shape and the exterior skin will range from pale, creamy yellow to bright yellow. Each squash will range in size from 4-8 lbs. Stem ends should be neatly trimmed. Spaghetti squash get’s its name from the flesh that, when cooked, will easily separate into long spaghetti-like strands. Peak season for Spaghetti squash is from early Fall through the Winter months. Squashes can exhibit minor ground rub and brown scuffing.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler. Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, below 40 degrees.
» The wax coating will provide minimal protection from dehydration; un-protected product is still extremely susceptible to dehydration.
» Squash will brown from exposure to ethylene gas. Always protect from exposure-short term.
» Do not stack heavy objects on top of squash. Squash can be easily crushed or bruised.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Squashes stored at proper temperatures (40-45 degrees) have an expected shelf life of 6-10 days
» Always plan to rotate frequently to maintain quality.
» Handle with care, winter squash can bruise and damage easily.
» Always store partially used product, tightly wrapped in plastic wrap, back into the cooler. Plan to use cut squash within 24 hours. Unwrapped squash will brown and dehydrate.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Squash is field grown & packed and must be washed in a sanitary rinse, immediately prior to preparation.
» Do not soak, cut prepped winter squash for extended periods. They will lose their crispness and flavor soaked in water.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.