This squash has a thin hard shell for skin that holds up well even when baked. The flesh is light yellow and can be used interchangably with noodles.
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To prepare, slice in half, remove seeds and bake at 375 face down in a pan with about 2 inches of water for 45 minutes to an hour, until flesh is tender when poked with a fork. Allow to cool slightly before scooping out the interior. Season simply with butter, salt and cheese, or dress in your favorite sauce.
Store in a cool, dry place.