Spaghetti squash

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Spaghetti squash
Starr 070730-7822 Cucurbita pepo.jpg
Fruit of a yellow-skinned cultivar
Species Cucurbita pepo
Origin North America and Central America
Spaghetti squash, raw
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
Vitamin A equiv.
6 μg
64 μg
Thiamine (B1)
0.037 mg
Riboflavin (B2)
0.018 mg
Niacin (B3)
0.95 mg
Pantothenic acid (B5)
0.36 mg
Vitamin B6
0.101 mg
Folate (B9)
12 μg
Vitamin C
2.1 mg
Vitamin E
0.13 mg
23 mg
0.31 mg
12 mg
0.125 mg
12 mg
108 mg
0.19 mg

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.[1] 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, and/or microwaved.[2] It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.[2]


Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[3]


Spaghetti squash is relatively easy to grow, thriving in gardens or in containers.[4]

The plants are monoecious, with male and female flowers on the same plant.[5] 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.

Spaghetti squash plants may cross-pollinate with zucchini plants.


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