Species Cucurbita pepo | ||
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Origin North America and Central America Similar Spaghetti, Butternut squash, Zucchini, Squash, Winter squash | ||
How to cook spaghetti squash
Spaghetti squash — or vegetable spaghetti — is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit ranges from ivory to yellow/orange in color. The orange varieties have a 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.
Contents
Spaghetti squash 4 ways
Preparation
Spaghetti squash can be baked, boiled, steamed, and/or microwaved. 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.
Cultivation
Spaghetti squash is relatively easy to grow, thriving in gardens or in containers.
The plants are monoecious, with male and female flowers on the same plant. Male flowers have long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated.
Spaghetti squash plants may cross-pollinate with zucchini plants.
