
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 |