The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, vegetable marrow, noodle squash, Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Its taste is nothing like spaghetti, however; it has a slight sweetness and, if not overcooked, is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is an American native vegetable.

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A zesty tomato sauce that is great over spaghetti or any pasta. This easy crock pot recipe is great for company because it gives you more time to spend with guests.

 

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Ingredients 2 slices of ham 4 potatoes, peeled and sliced 1 1/2 cups of cheese 2 tbsp. of onion, diced 10-oz. can of condensed cream of mushroom soup. Directions

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