Spaghetti Squash Nutrition

Well-known for its distinctive texture reminiscent of noodles, spaghetti squash is a healthy alternative or addition to many meals that typically incorporate gluten or carbohydrates.


Spaghetti squash is a winter squash that originated in Mexico. Its exterior varies from white to orange in color, and the interior is filled with seeds and flesh with a spaghetti-like texture.


Low in cholesterol and saturated fat, spaghetti squash is an excellent source of dietary fiber, vitamins B6 and C, niacin, pantothenic acid, potassium and manganese. It is also valuable for its versatility, offering a healthy and delicious alternative for dieters or celiacs.


Spaghetti squash’s most obvious use is as a substitute for noodles, with traditional pasta sauce, curry, on pizza or in lasagna. It should be pre-cooked–by baking, boiling, microwaving or slow-cooking–and then can be added to your favorite meal or featured in its own dish.


Spaghetti squash was originally only a white fruit with a spaghetti-like textured flesh. An orange variety was bred in the 1990s and is higher in beta carotene. It is now the more popular squash.


Easy to grow and versatile to cook with, spaghetti squash is a nutritional addition to any cook’s repertoire and garden.

Well-known for its distinctive texture reminiscent of noodles