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Also known as: spaghetti marrow, spaghetti squash, boiled unsalted spaghetti squash
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, spaghetti squash is very healthy as it is low in calories and packed with nutrients. It provides essential antioxidants like beta-carotene and vitamin C, as well as B vitamins that support energy metabolism and cellular function.
Spaghetti squash is excellent for weight loss because it contains only 31 calories per 100g. Its high fiber content promotes satiety, helping you feel full longer while serving as a low-calorie alternative to traditional pasta.
Yes, spaghetti squash is considered keto-friendly when consumed in moderation. With approximately 6.9g of carbohydrates per 100g, it has significantly fewer carbs than grain-based pasta, making it a staple for low-carb diets.
Spaghetti squash is naturally gluten-free because it is a vegetable. It is one of the most popular natural substitutes for wheat-based noodles for individuals with celiac disease or gluten intolerance.
The most common method is roasting: cut the squash in half, remove the seeds, and bake at 400°F (200°C) for 40-50 minutes. Once tender, use a fork to scrape the flesh, which naturally separates into spaghetti-like strands.
It has a very mild, slightly sweet, and nutty flavor. Its neutral profile makes it a versatile base that easily adopts the flavors of whatever sauce, such as marinara or pesto, it is paired with.
Whole spaghetti squash should be stored in a cool, dry place for up to 1-2 months. Once cooked, the strands should be kept in an airtight container in the refrigerator and consumed within 3 to 5 days.
spaghetti squash is a versatile ingredient found in cuisines around the world. With 31 calories per 100g and 0.64 grams of protein, it's a nutritious addition to many dishes.
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Yes, the seeds are edible and highly nutritious. Similar to pumpkin seeds, they can be cleaned, seasoned, and roasted in the oven to create a crunchy, fiber-rich snack.
A fresh spaghetti squash should feel heavy for its size and have a firm, matte skin without soft spots or cracks. The color should be a consistent golden yellow; avoid squash with a green tint as it may be underripe.
Yes, you can freeze cooked spaghetti squash. To maintain the best texture, squeeze out excess moisture from the cooked strands before placing them in a freezer bag; it will stay good for up to 8 months.
