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Small: onions, parsnips or kohlrabi, spaghetti squash, lettuce, little romanesco, kale or swiss chard, parsley or rosemary or thyme, asian pear, and honey crisp apples
Large: the above plus brussels sprouts (on the stalk!), cabbage, spinach or arugula, and garlic
Fruit Only: Asian pears, seckel pears, and crimson crisp and honey crisp apples
Table of Contents
Recipe ideas for some share items
A bit more information on: Spaghetti Squash
Spaghetti squash is a winter squash. Winter squash is thusly called because if it’s stored properly, it will keep all winter. Squash have high levels of vitamin A and some vitamin C, folate and potassium.
This variety of winter squash has unusual string-like flesh, which looks like spaghetti when scraped out with a fork. They are often baked or boiled and then the mildly sweet flesh is scooped out and topped with spaghetti sauce and/or cheese.
Store in a cool, dry, dark place at around 50 degrees, but make sure they do not freeze. Under the best conditions, they should keep for 3-4 months. They get sweeter in storage as the starch converts to sugar. Once cut, you can wrap them in plastic and store them in the refrigerator for 5 to 7 days.
To bake, slice in half lengthwise, scoop out seeds, and place facedown on cookie sheet. Add a 1/2 inch water to the pan to avoid drying out. Bake at 400 degrees. Squash will need about an hour—90 minutes to cook, depending on size. Cook until tender. Flesh is done when it scoops out easily in spaghetti-like strings. Serve hot with butter and parmesan cheese or your favorite tomato sauce on top.
Let the cooked squash cool to near room temperature and then transfer the noodles to Ziploc freezer bags. Store for up to 8 months in freezer.