Spaghetti Squash 101

Spaghetti squash

From Wikipedia,the free encyclopedia


The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, squaghetti, gold string melon (金糸瓜 (kinshi uri) in Japanese) is anoblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have higher carotene content. Its center contains many large seeds. 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.


Spaghetti squash can be baked, boiled, steamed, or microwaved.[1] It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.[


Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

I love Steamy Kitchen’s step by step photographed cooking instructions aswell as variety of recipes.

Emeril’s Herbed Spaghetti Squash

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One Comment

  1. Vanessa Newton

    Is it possible for you to post pictures on here to help us with some of the less popular produce we are receiving in our baskets. I got some sort of squash last week but it is unusually long so I’m not sure what it is. I don’t generally go to the grocery store now that I buy baskets.

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