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Fruit of a yellow-skinned cultivar
|Origin||North America and Central America|
|Nutritional value per 100 g (3.5 oz)|
|Energy||130 kJ (31 kcal)|
|Dietary fiber||1.5 g|
|Vitamin A equiv.||
|Pantothenic acid (B5)||
†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
Spaghetti squash — or vegetable spaghetti — is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit ranges from ivory to yellow/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 can be baked, boiled, steamed, or microwaved. Spaghetti squash can be prepared in a way to have the “noodles” look as long as traditional spaghetti. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.
Spaghetti squash is 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.
- "Cucurbita pepo". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2015-01-31.
- How to Cook Spaghetti Squash
- "How to Cook Spaghetti Squash | Eat Within Your Means". Eat Within Your Means. 2017-01-17. Retrieved 2017-11-19.
- Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt
- Liz Roberts. "Spaghetti squash: a vegetable with a surprise inside". AllWoodWork.com. Archived from the original on 2012-02-16.
- A Short Essay on Spaghetti Squash
|Wikibooks Cookbook has a recipe/module on|
- A.H. Beany; P.J. Stoffella; N. Roe; D.H. Picha (2002). "Production, fruit quality, and nutritional value of spaghetti squash". In J. Janick; A. Whipkey. Trends in new crops and new uses. Alexandria, VA: ASHS Press. pp. 445–448.