Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo.
The fruit ranges from ivory to yellow and orange in color, the orange varieties have a higher carotene content.
Its center contains many large seeds and 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.
GreenPoint’s Spaghetti squash take 800 acres of cultivation and are commercialized from November to August.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 130 kJ (31 kcal) |
|
Carbohydrates
|
6.91 g
|
| Sugars | 2.76 g |
| Dietary fiber | 1.5 g |
|
Fat
|
0.57 g
|
|
Protein
|
0.64 g
|
| Vitamins | |
| Vitamin A equiv.
beta-carotene
|
(1%)
6 μg (1%)
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 | |
| Calcium |
(2%)
23 mg |
| Iron |
(2%)
0.31 mg |
| Magnesium |
(3%)
12 mg |
| Manganese |
(6%)
0.125 mg |
| Phosphorus |
(2%)
12 mg |
| Potassium |
(2%)
108 mg |
| Zinc |
(2%)
0.19 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|