Spaghetti Squash

Scientific Name: Cucurbita pepo

This squash variety gets its name from its transluscent, stringy, yellow flesh that bears a strong resemblance to pasta. Its flavor is described as nutty and mellow.

Selection Information

Usage: Baked & used like pasta.

Selection: Spaghetti squash are ripe when their color changes from green to yellow, and when they snap easily off their vines. Good-quality spaghetti squash will be firm, smooth-skinned, heavy for its size and have an even yellow color.

Storage: Store uncut Spaghetti squash in a dry, dark place for up to a month. Once cut, store Spaghetti squash in the refrigerator for a day or two or freeze for longer term storage.

Avoid: Avoid product that has soft spots, dull and brittle skin or that is extremely light for its size.

Seasonal Information

Spaghetti squash is available August through March.

Washington spaghetti squash is available August through November.

Spaghetti Squash Nutritional Information

Serving Size: 101g
Amount Per Serving
Calories 31	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 17mg	1%
Total Carbohydrate 7g	2%
Dietary Fiber 0g	0%
Sugars
Protein 1g
Vitamin A 1%	Vitamin C 4%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Spaghetti Squash is low in Saturated Fat, and very low in Cholesterol. It's also a good source of Vitamin C, Niacin, Vitamin B6, Pantothenic Acid and Manganese.