Back قرع المعكرونة Arabic قرع السباجيتى ARZ Spaghettisquash Danish Spaghettikürbis German کدو اسپاگتی FA Spagettikurpitsa Finnish Courge spaghetti French דלעת הספגטי HE Spagettitök Hungarian キンシウリ Japanese
| Spaghetti squash | |
|---|---|
 Fruit of a yellow-skinned cultivar | |
| Species | Cucurbita pepo |
| Origin | Asia |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 130 kJ (31 kcal) | ||||||||||||||||||||||||||||||||||||||||||||
6.91 g | |||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 2.76 g | ||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.5 g | ||||||||||||||||||||||||||||||||||||||||||||
0.57 g | |||||||||||||||||||||||||||||||||||||||||||||
0.64 g | |||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||
Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo.[3] They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like and can be used as an alternative to spaghetti.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ "Cucurbita pepo". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 2015-01-31.