SPAGHETTI SQUASH (PREORDER)

~30 lbs Spaghetti Squash aka "Noodle Squash", "Spaghetti Marrow", "Yi-Da-Li-Mian-Gua", "Jin-Si-Gua", "Mian-Tiao-Gua", "意大利面瓜", "金丝瓜", "面条瓜", "意大利麵瓜", "金絲瓜", "麵條瓜" Spaghetti squash is a hard shell winter squash that resembles the shape of a Korean melon with a golden-yellow, oval semi-hard rind, and a mild, nutlike flavor. When cooked, the flesh separates into strands that resemble spaghetti pasta. Spaghetti squash is often stuffed and roasted. Spaghetti squash is available year-round.  Handling Tip Selection Spaghetti squash is firm and heavy for its size. The skin is smooth and dull with no soft spots or bruises. Shiny rind indicates an immature spaghetti squash. Storage Spaghetti squash should be stored at 50°F - 55°F (10°C - 13°C) with a relative humidity of fifty to seventy percent. The typical shelf life is no more than two to three months. Extremely low humidity may lead to excess weight loss and flesh deterioration. Spaghetti squash is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low amount of ethylene. However, spaghetti squash with bruises and cuts greatly increases ethylene production. Spaghetti squash is sensitive to chilling injury at storage below 50°F (10°C). Symptoms include loss of flavor and sunken pits on the surface.