A hard-shelled, winter variety of squash. These squash have a different texture to other squash varieties, when cooked they form fibrous strands that can be likened in appearance and texture to spaghetti.
They are great when the strands are scraped out and covered in a pasta sauce or baked in the oven and topped with cheese.
Reason to eat squash:
Squash is packed with beta-carotene - a compound research has shown to help prevent the uncontrollable growth cycle that occurs in cancerous cells
Diets rich in lutein and zeaxanthin - both compounds found in squash - were found in a long-term study to result in significantly less cataract formation.
Contains high levels of magnesium which helps to keep the right balance of 'good' to 'bad' cholesterol and reduce the risk of gallstone formation.