Spaghetti squash
group of cultivars of squash
Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo. They are available in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds.
When raw, the flesh is solid and similar to other raw squash. When cooked, the flesh of the fruit falls away from the rind in ribbons or strands that look like and can be used as a vegetable, whole-food, gluten-free alternative to spaghetti.
Preparation
Spaghetti squash can be cooked by baking, boiling, steaming, air frying, or microwaving. Once cooked, the flesh of this fruit can be prepared in a way that its "strands" look like and are as long as traditional spaghetti noodles. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds.
Nutrition
Raw spaghetti squash is 92% water, 7% carbohydrates, and contains less than 1% each of protein and fat (table).
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