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As the weather gets chillier, pasta cravings start to set in, and spaghetti squash comes into season to save you from carb overload. When cooked, this squash breaks down into beautiful golden strands that you can use like you would your favorite pasta. It’s a nutritional powerhouse, low-calorie, and packs a ton of fiber, vitamin-C, and beta-carotene per serving. Its mild, refreshing flavor pairs well with any sauce you make. Plus, you can save the seeds and roast them for snacking, just like you do with pumpkins. Once cooked, scoop out the strands of squash and top with a bolognese, roasted cherry tomato and garlic sauce, or a green pesto.
Ironbound Farm is dedicated to growing healthy food, which is produced using resilient ecological stewardship. They are a transitional organic farm--meaning they are converting conventional farmland into organic--and never use synthetic fertilizers, pesticides, or herbicides. Ironbound practices regenerative farming in order to restore and transition the land. Specifically, they use farm-made compost and compost teas, minimize soil disturbance through tillage, and integrate livestock into their farm to provide fertility and pest management. They also practice cover cropping and agroforestry while focusing on perennial crops, reintroducing native plants, and planting wildflower meadows to attract and support beneficial insects (like bees!).
Store in a cool, dry place, like a dark spot on the counter, the back of a cabinet, or in the basement, for up to 3 months--storing in the fridge will cause quicker spoilage. Store cut pieces of spaghetti squash tightly wrapped in plastic in the fridge for up to a week. You can also freeze cooked spaghetti squash for even longer life.