Spaghetti Squash

£1.00

SKU: N/A Category:

Description

Spaghetti Squash, aka vegetable squash, has an oblong shape and the exterior skin will range from pale to bright yellow. Each squash will range in size from 4-8 lbs, so be ready to do some heavy lifting. Spaghetti squash gets its name from its flesh: when cooked, it will easily separate into long spaghetti-like strands. Peak season for Spaghetti squash is from early Fall through the Winter months. Squashes can exhibit minor ground rub and brown scuffing; however, this does not impact their overall quality.

Additional information

Purchase by

Case, Piece, Pound

How to Store

Storage

– Store immediately covered in a sealed original container in the warmest part of the walk-in cooler. Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, unprotected, in a walk-in cooler.

– The wax coating will provide minimal protection from dehydration; an unprotected product is still extremely susceptible to dehydration.

– Squash will brown from exposure to ethylene gas. Always protect from exposure – short term.

– Do not stack heavy objects on top of squash. Squash can be easily crushed or bruised.

Handling

– Follow good rotation practices, first shipments received should be used first.

– Squashes have an expected shelf life of 6-8 days protected and stored properly. Plan to rotate frequently to maintain quality.

– Handle with care, squash can break and bruise easily.

– Do not place case or raw product on non-sanitized kitchen counter tops to prevent cross contamination.

– Limit the time the product is out of refrigeration, do not allow the unused product to reach room temperature.

Preparation

Prepare as needed. Try not to use a product from the previous day.

– Use the squash completely, do not store partially used product back into the cooler for extended periods of time. It will brown and dehydrate.

– Do not soak, summer squash will lose their crispness and flavor soaked in water.

– Store prepped product immediately into refrigeration (covered) upon completion of the prep.

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