Winter Squash: Butternut Squash
Winter Squash: Butternut Squash.

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.

Spaghetti squash, raw
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


  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Spaghetti squash. (2016, September 9). In Wikipedia, The Free Encyclopedia. Retrieved 23:36, October 3, 2016, from https://en.wikipedia.org/w/index.php?title=Spaghetti_squash&oldid=738456380