QUALITY OF SPAGHETTI SQUASH AS AFFECTED BY FRUIT MATURITY, STORAGE PERIOD, AND COOKING DURATION
Three spaghetti squash cultivars, 'Vegetable Spaghetti', 'Go-Getti', and 'Orangetti', were grown under field conditions at Newe Ya'ar (northern Israel) in the spring-summer season of 1986. Fruits were harvested when half-mature (3 weeks past anthesis) or when fully mature (6 weeks past anthesis). The fruits were cooked in boiling water for 10, 20, or 30 minutes, immediately or after 1 or 2 months of storage. The spaghetti of half-mature, unstored fruits was thinner, softer, and more quickly broken down by cooking than that of mature fruits. Storage of half-mature fruits increased spaghetti quality to a level equal to that obtained from fully mature fruits, but markedly lowered dry matter content. The spaghetti of the 'Orangetti' cultivar tended to be thinner than that of 'Vegetable Spaghetti' and 'Go-Getti' and required a shorter cooking duration for optimal quality.
Edelstein, M., Nerson, H. and Paris, H.S. (1989). QUALITY OF SPAGHETTI SQUASH AS AFFECTED BY FRUIT MATURITY, STORAGE PERIOD, AND COOKING DURATION. Acta Hortic. 258, 543-546