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|Nutritional value per 100 g (3.5 oz)|
|Energy||130 kJ (31 kcal)|
|- Sugars||2.76 g|
|- Dietary fiber||1.5 g|
|Vitamin A equiv.||6 μg (1%)|
|- beta-carotene||64 μg (1%)|
|Thiamine (vit. B1)||0.037 mg (3%)|
|Riboflavin (vit. B2)||0.018 mg (2%)|
|Niacin (vit. B3)||0.95 mg (6%)|
|Pantothenic acid (B5)||0.36 mg (7%)|
|Vitamin B6||0.101 mg (8%)|
|Folate (vit. B9)||12 μg (3%)|
|Vitamin C||2.1 mg (3%)|
|Vitamin E||0.13 mg (1%)|
|Calcium||23 mg (2%)|
|Iron||0.31 mg (2%)|
|Magnesium||12 mg (3%)|
|Manganese||0.125 mg (6%)|
|Phosphorus||12 mg (2%)|
|Potassium||108 mg (2%)|
|Zinc||0.19 mg (2%)|
|Link to USDA Database entry
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Spaghetti squash are relatively easy to grow, thriving in gardens or in containers.
The plants are monoecious, with male and female flowers on the same plant. Male flowers have long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated.
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