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.

Preparation

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.[

Nutrition

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]

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