Where does the spaghetti go to dance? THE MEATBALL. - Well, now there’s a new girl in town, the Spaghetti Squash. There is more than one way to eat Spaghetti Bolognese, so let’s be creative.
Squash is high in vitamin A and beta-carotene. There’s about 22869 IU of vitamin A in one cup of Squash, which covers 457% of one’s Recommended Daily Allowance. These nutrients can benefit the body in few ways:
Vitamin A is a natural antioxidant, which is important in protecting our immune system. By having enough antioxidant in our body, we can help to fight against cancer causing cells.
Both vitamin A and beta-carotene are essential in maintaining our eye health, decreasing the risk of gaining cataracts.
The seeds of squash could add extra mono-unsaturated fat in our diet. Mono-unsaturated fat area type of fat that helps the body to reduce LDL-cholesterol (“bad” cholesterol) in our body, hence reduce risks of having cardiovascular diseases.
And lastly, both the flesh and the seeds of the squash provide great source of fiber.
From end of July to mid-November is the harvesting season for winter squash.
Look for squashes that are free from spots, bruises, cuts, and wrinkled surfaces.
The squash should feel heavy in your hand.
The stem should be firmly attached to the fruit.
Ripen squash can be stored in room temperature for many weeks, but the place must be cool, humid-free, and well ventilated.
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Cut up squash pieces must be stored in the refrigerators