FoodFood InformationVegetablesSquash
This variety has been around for longer than most of the other unusual squash varieties. It made a big hit when it was first introduced in the 1970s, but sales are now well below that peak and slipping. This is a semi-hard shelled squash. It has a bright yellow colored skin and a very stringy white flesh. After you boil this variety, the flesh can easily be removed with a fork. These strands of squash can be used instead of pasta, or as a "julienne" style of vegetable.
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