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Stripetti squash is medium to large in size, averaging twenty centimeters in length and thirteen centimeters in diameter, and is oblong and cylindrical in shape with rounded ends. The smooth skin is mottled and streaked with green and yellow stripes running the length of the fruit and is connected to a rough, light brown stem. As the squash matures, its pale-yellow skin transforms into orange, and the skin will harden. The flesh is also pale yellow, thick, and dense, and encases a small central cavity containing stringy pulp and teardrop-shaped, cream-colored seeds. When cooked, Stripetti squash is tender, soft-textured, and has a sweet, nutty flavor similar to sweet potatoes.
Stripetti squash is available in the fall through winter.
Stripetti squash, botanically classified as Cucurbita pepo, is a hybrid winter squash and a member of the Cucurbitaceae family along with pumpkins and gourds. Stripetti squash is a cross between a delicata and a spaghetti squash and has the hard skin of spaghetti squash and the sweet-tasting flesh of delicata squash. A fairly new variety, Stripetti squash is favored for its soft flesh that can be formed into noodle-like strands to act as a substitute for spaghetti and for its sweet, nutty flavor.
Stripetti squash is high in vitamins A, B6, and B12, potassium, beta-carotene, and folate, and is a good source of vitamin C, calcium, manganese, vitamin K, iron, magnesium, and dietary fiber.
Stripetti squash is best suited for cooked applications such as roasting, boiling, and baking. The hard skin requires a sharp knife to penetrate, and after it has been cut lengthwise and the seeds and strings are removed, it can be roasted, cut-side down, microwaved or boiled to soften the flesh. Like spaghetti squash, the flesh will break up into long strands and can be used as a substitute for pasta mixed with cheese, herbs, seeds, or sauces. The flesh can also be chilled and used in cold salads, grain, or green salads, and it can be cubed and roasted like other hard squash varieties. Stripetti squash pairs well with onion, garlic, celery, red bell pepper, herbs and spices such as oregano, parsley, bay leaves, and Italian seasoning, meats such as beef, poultry, and sausage, lentils, tomatoes, and spinach. It will keep 3-6 months when stored whole in a cool, dark, and dry place. Cut pieces of Stripetti squash can be kept up to five days when stored in the refrigerator.
Stripetti squash was developed by a seed company in southeastern Colorado, a region rich in agricultural resources. It is one of the state’s most productive agricultural regions, with nearly 3,000 farms sitting on over 5.2 million acres of ranch and farmland. In addition to squash, Southeastern Colorado produces a large portion of the county’s wheat, melons, onions, and peppers.
Stripetti squash was developed by Hollar Seeds, a family-owned company in Rocky Ford, Colorado, who specializes in the breeding and development of new cucurbit varieties. The family-owned seed company does their own testing on new varieties and then sends the seeds to different farms around the world for testing. Stripetti squash is relatively new, having been introduced sometime after 2010. Seeds are available online, and mature Stripetti squash may be spotted at farmer’s markets or specialty stores in the United States and Europe.
Recipes that include Stripetti Squash. One is easiest, three is harder.
|Whitney Bond||Vegetarian Stuffed Squash|
|The Kitchen Paper||Brown Butter Herbed Stripetti Squash|
|The Healthy Foodie||Stripetti Squash "Au Gratin"|