‘Hasta La Pasta’ is the cool name for Orangetti spaghetti squash seeds. I came across the smaller, orange looking Orangetti at Publix recently and it is a keeper.
Orangetti has a unique combination of features that include:
- It a hybrid developed in from open-pollinated ‘Vegetable Spaghetti’ a.k.a yellow spaghetti squash
- It has a pretty orange rind and flesh
- It is smaller and sweeter
- Being smaller, it needs around one-fifth less cooking time for the strands to reach “spaghetti” al dente
- It has a less-bland taste compared to yellow spaghetti squash
- It has approximately 15 time more vitamin A (beta-carotene)
- Additional nutrition information may be found in the table below which is from the article Production, Fruit Quality, and Nutritional Value of Spaghetti Squash.
My preferred method for cooking any variety of spaghetti squash is to put the uncut, whole squash in the oven and bake at 350 degrees Fahrenheit until the rind begins to slightly brown as I like mine spaghetti squash strands al dente. If I am going to “spaghetti-rize” the squash right away, I let it cool a bit and then handle it using a dishtowel. If I am not going to eat any the day it is roasted may go ahead and prep or put the whole roasted squash in the refrigerator. If you are new to the spaghetti squash game, check out this 90 second YouTube video How to Roast a Whole Spaghetti Squash
Enjoy exploring Orangetti or yellow spaghetti squash.
More to come…..