Spaghetti squash
Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo. They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like and can be used as an alternative to spaghetti.
| Spaghetti squash | |
|---|---|
Fruit of a yellow-skinned cultivar | |
| Species | Cucurbita pepo |
| Origin | Asia |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 130 kJ (31 kcal) |
6.91 g | |
| Sugars | 2.76 g |
| Dietary fiber | 1.5 g |
0.57 g | |
0.64 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 1% 6 μg1% 64 μg |
| Thiamine (B1) | 3% 0.037 mg |
| Riboflavin (B2) | 2% 0.018 mg |
| Niacin (B3) | 6% 0.95 mg |
| Pantothenic acid (B5) | 7% 0.36 mg |
| Vitamin B6 | 8% 0.101 mg |
| Folate (B9) | 3% 12 μg |
| Vitamin C | 3% 2.1 mg |
| Vitamin E | 1% 0.13 mg |
| Minerals | Quantity %DV† |
| Calcium | 2% 23 mg |
| Iron | 2% 0.31 mg |
| Magnesium | 3% 12 mg |
| Manganese | 6% 0.125 mg |
| Phosphorus | 2% 12 mg |
| Potassium | 4% 108 mg |
| Zinc | 2% 0.19 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
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