Orangetti Squash is a spaghetti squash variety that is orange instead of yellow.
It has a thick, hard, golden-orange rind, with small tan flecks on the rind
The flesh is also golden-orange, with mild flavour.
The squash has an upright oval shape, 7 to 8 inches (17 1/2 to 20 cm) tall.
Though the orange colour may be more interesting than regular spaghetti squash’s yellow colour, in 1998 the University of Florida’s “Indian River Research and Education Center” (in Fort Pierce, Florida) conducted studies in supermarkets testing consumer preferences which found that the regular spaghetti squash was preferred to flavour and texture.
85 days from seed.
One cultivar is called “Hasta la pasta”, developed by Seedway Inc. in Hall, New York State. It has somewhat more flavour.
Cooks faster than regular spaghetti squash.
For steaming, stir-fry, baking sautéing or boiling.
As per spaghetti squash, use a fork to separate the strands of the flesh when cooked.
Store uncut ones in a cool place up to three months. Store cut ones in fridge, covered, for up to 5 days.
Orangetti Squash was developed at the Department of Vegetable Crops, Agricultural Research Organization, Newe Ya’ar Experiment Station, Israel in 1986.
Introduced to America in the early 1990s.