Squash was a common vegetable in North, Central and South America even before the settlers arrived. These edible gourds grow easily in the U.S., where they are divided into two major categories: summer and winter squash. Spaghetti squash is a winter variety that has a peak season from September through March. Yellow squash is a summer variety , most often picked between April and September. You will find some slight differences in the characteristics, taste and nutritional values between these two types of squash, which are also stored and prepared differently.
Characteristics
Summer squashes such as yellow squash are smaller in size than their winter counterparts. They also tend to have a crunchy texture, though the skin is soft. Yellow squash has white flesh and high water content. You can also eat the skin and seeds of this type of squash. Winter squashes such as spaghetti squash are larger and have a hard shell. The orange flesh inside is almost always eaten cooked, and the shell is not usually consumed.
Taste
Spaghetti squash has a nuttier flavor than yellow squash. It is also sweeter, but you are getting almost twice as many calories for that sweetness. While the seeds in yellow squash can be eaten raw, spaghetti squash seeds are either discarded or roasted and salted, since they taste like nuts. Native Americans enjoyed the taste of winter squashes such as the spaghetti variety with meats and fish they could easily find in the wild.
Nutrition
Spaghetti squash and its summer cousin have a similar nutritional makeup. Both contain minerals such as potassium, magnesium, calcium, iron and zinc. They also contain vitamins A, B, C and E. Spaghetti squash contains larger quantities of beta-carotene, niacin and fiber, while yellow squash is significantly higher in potassium, phosphorus, vitamin C, folate and vitamin K. Spaghetti squash has more sodium, although the 28 mg is an insignificant amount that shouldn't affect your diet.
Handling
Look for a yellow squash with a shiny skin and a solid feel. For the best flavor, you don't want this summer squash to be too large. A spaghetti squash should have a smooth, unblemished outer skin, but you want it to be dull, not shiny. The stem should still be on it. These winter squashes should not be stored in the refrigerator unless they have been cut in half and enclosed in plastic wrap. A summer squash can be stored whole in an unsealed bag.
Preparation
The flesh inside spaghetti squash can be scraped out in strands, which look like spaghetti. It is often baked whole, then the strands are served in a similar fashion to pasta, with a marinara sauce or butter and grated cheese. Yellow squash is usually chopped into cubes. It can make a side dish on its own sautéed in olive oil and spices, or baked in a casserole with other vegetables.
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