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Orangetti squash is small to medium in size, averaging 17-20 centimeters in length, and is oval, oblong, to cylindrical in shape with rounded ends and a short, black-green, woody stem. The golden-orange rind is smooth, hard, and thick, speckled with many cream-colored flecks and spots. Underneath the rind, the pale orange to dark yellow flesh is firm, moist, and crunchy when raw and encases many flat, oval seeds in a pulpy, central cavity. When cooked, the fibrous flesh becomes tender, crisp, and juicy with a stringy, pasta-like texture. Orangetti squash has a mild, sweet, and nutty flavor.
Seasons/Availability
Orangetti squash is available year-round, with a peak season in the early fall through winter.
Current Facts
Orangetti squash, botanically classified as Cucurbita pepo, are hybrid fruits that grow on a compact bush and are members of the Cucurbitaceae family. Developed in Israel, Orangetti squash is a close relative of the yellow spaghetti squash and is a heavy bearing plant producing smaller fruits with a deeper rind and flesh color. Orangetti squash was one of the first vegetables from Israel to keep its original name when introduced to the United States and was created to have a sweeter flavor, favored by consumers for its ability to be used as a healthy pasta substitute.
Nutritional Value
Orangetti squash is an excellent source of beta-carotene and also contains potassium, fiber, zinc, calcium, iron, copper, and vitamins A and C.
Applications
Orangetti squash can be used in a variety of cooked applications such as boiling, sautéing, baking, steaming, and stir-frying. When cooked, the flesh transforms into stringy, pasta-like strands that hold their shape and crisp texture when mixed into sauces. Orangetti squash can be used as pasta in both red and white sauces, or it can be used as a chow mein noodle substitute in stir-fries. It can also be mixed into bowls with meat and taco seasoning, used as a cold noodle substitute in salads, cooked into casseroles, or used in pad Thai. Orangetti squash pairs well with meats such as chicken, beef, or pork, broccoli, snap peas, green beans, onions, garlic, tomatoes, herbs such as oregano, cilantro, cumin, coriander, and basil, pine nuts, and cheeses such as parmesan and mozzarella. The squash will keep up to three months when stored whole in a cool, dry, and dark place. When cut, the pieces will keep up to five days when wrapped in plastic and stored in the refrigerator.
Ethnic/Cultural Info
Once known as “vegetable spaghetti” in the United States, spaghetti squash was initially introduced to the United States in 1936 by the Burpee Seed Company. The squash did not reach nationwide popularity until it was renamed to spaghetti squash in the 1980s, and due to its increase in demand, the Orangetti squash was developed as a new and improved cultivar. Both spaghetti and Orangetti squash have seen another recent resurgence in popularity in the United States in the last five years due to health food bloggers searching for carbohydrate substitutes. With the nation focusing its efforts on healthy lifestyles and reducing obesity, squashes are being promoted as a nutritional pasta substitute, and through Instagram, food blogs, and Facebook, recipes are being shared to raise awareness and increase healthy living. There is even a variety named “Hasta la pasta” from New York that was created as a whimsy play on the squash’s role as a pasta substitute.
Geography/History
Orangetti squash was created in 1986 at the Newe Ya’ar Experiment Station in Israel as a part of the Agricultural Research Organization’s Department of Vegetable Crops. Developed to be an improved variety of squash with a sweeter flavor, Orangetti squash was then introduced to the United States in the early 1990s, and today the squash can be found at local markets and specialty grocers in North America, Europe, and select regions in Asia.
Orangetti squash is typically 17-20 centimeters long and has an oval to cylindrical shape with a golden-orange, speckled rind. Its flesh, ranging from pale orange to dark yellow, is firm and crunchy when raw but transforms into tender, juicy, pasta-like strands when cooked. This squash also features a mild, sweet, and nutty flavor, making it a versatile ingredient for various dishes.
Orangetti squash can be a versatile addition to your cooking. Its stringy, pasta-like flesh works well in dishes like pad Thai, casseroles, stir-fries, or even salads as a cold noodle substitute. It pairs beautifully with meats, garlic, tomatoes, or herbs like oregano and cilantro. Store it whole in a cool, dry, dark place for up to three months, or keep cut pieces fresh in the fridge for up to five days.
Cape Coral Farmers Market
SE 47th & SE 10th Pl Cape Coral FL 33904
(239) 549-6900
Orangetti squash offers impressive nutritional benefits. It is an excellent source of beta-carotene, promoting eye health and immune function, and is rich in potassium, fiber, and vitamins A and C. Additionally, it provides minerals like zinc, calcium, iron, and copper, making it both a tasty and healthful pasta substitute valued by consumers for its vibrant color and sweet flavor.
Sunrise Organic Farm
Orangetti squash was developed in 1986 at Israel's Newe Ya’ar Experiment Station under the Agricultural Research Organization’s Vegetable Crops Department. Designed to be sweeter than other squashes, it was introduced to the United States in the early 1990s. Now, Orangetti squash is available at specialty grocers and markets in North America, Europe, and parts of Asia.
El Capitan Farm
El Cajon, CA
Spaghetti squash, originally called "vegetable spaghetti," gained attention in the United States in 1936 thanks to the Burpee Seed Company but only rose to popularity in the 1980s when renamed. The Orangetti squash was later developed as an improved cultivar. Recently, its popularity has surged again, fueled by health-conscious trends on social media. A whimsical variety named “Hasta la pasta” highlights its reputation as a healthy pasta substitute.
Sidhu Farms
15018 96th Street E Puyallup WA
(253) 377-7845
Orangetti squash has a golden-orange rind that is smooth, hard, and thick, speckled with cream-colored flecks. Inside, the pale orange to dark yellow flesh is firm and crunchy when raw, but transforms into a tender, crisp, and juicy texture when cooked. Its fibrous flesh develops a stringy, pasta-like quality, making it a fantastic substitute for traditional pasta, and it offers a mild, sweet, and nutty flavor that pairs well with sauces.
Stoney Plains Organic Farm
3808 163rd Ave SW Tenino WA 98589
(360) 352-9096
Orangetti squash can be a versatile addition to your winter soup. Its cooked flesh resembles stringy pasta-like strands, adding fun texture to meals. It pairs well with meats, veggies like snap peas or broccoli, and spices like oregano or cumin. Whole squash can last up to three months in cool darkness, while cut pieces stay fresh up to five days refrigerated.
Whole Foods Eugene Oregon
353 East Broadway Eugene OR. 97401
View on Instagram
541 434 8820 [email protected]
Orangetti squash is a hybrid fruit, part of the Cucurbitaceae family, and was developed in Israel. It is closely related to yellow spaghetti squash but has smaller fruits with a deeper-colored rind and flesh. It is celebrated for its sweeter flavor and versatility as a healthy pasta alternative. When introduced to the U.S., it retained its original name, marking it as one of Israel's prominent vegetable exports.
Norwich Meadow Farms
105 Old Stone Rd. Norwich, NY
Organic Spaghetti Squash grown in New York State Orangetti squash, a variant of spaghetti squash, was developed in 1986 in Israel at the Newe Ya’ar Experiment Station. It was designed to have a sweeter flavor compared to traditional squash. Introduced to the United States in the early 1990s, it is now available in markets across North America, Europe, and parts of Asia, offering global appeal to consumers seeking enhanced taste in their produce.
Wheatfield Hill Organics
Durand WI 54736
1 (888) 255-0491
Orangetti squash develops a sweet, nutty flavor when cooked, complemented by a tender, crisp, and juicy texture. Its fibrous flesh transforms into strands resembling pasta, making it a versatile ingredient in various dishes. The golden-orange rind is tough and smooth, with cream-colored specks, while the raw flesh is firm and crunchy, encasing seeds in a pulpy cavity.