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This Austrian spaghetti squash from Michi Bauer comes fresh from the farm in Rust im Tullnerfeld. It is an early, high-yielding pumpkin variety that is easy to prepare—simply cook, steam, or bake it whole or halved, then pull the flesh apart into delicious spaghetti-like strands. When kept in a cool, dry place, it keeps well for a long time.
45 min
Under an hour
Country of origin
Description
The spaghetti squash is a productive, early variety of squash.
CULTIVATION
Rust is located in the Tullnerfeld, just a few kilometers from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.
This is also the case on the farm of Michael Bauer.
The wind blows over the leaves of the cabbage, a specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, courgettes in green and yellow, various turnips, leeks and green beans... and every imaginable type of cabbage.
The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.
A natural cycle is created and forms the basis for near-natural agriculture.
We live with and from nature, every day.
Origin
The giant pumpkin originally comes from South America. It is grown in almost all countries of the world. In Europe, France and Greece are the leading producers. Commercial pumpkin cultivation is playing an increasingly important role in Germany. The domestic harvest runs from September to November, supported in the following months by modest imports from southern countries.
Tips
Pumpkins can be stored for several months if kept cool and dry.
Preparation
The spaghetti squash is also appreciated for its simple preparation: It can be cooked, steamed or baked whole or halved. The pulp can then be shredded into spaghetti-like strands.
