spaghetti squash

Spaghetti Squash

Spaghetti squash is a unique winter squash known for its mild, slightly sweet flavor and stringy flesh that resembles spaghetti when cooked. This large, oval-shaped vegetable typically has a golden-yellow exterior and a firm texture. The cooked flesh is tender and easily separates into strands, making it a healthy and versatile alternative to pasta. Looking for low carb spaghetti squash ideas? Try spaghetti squash as a gluten free pasta substitute.

Common Uses

  • Roasting spaghetti squash halves creates tender strands that can be tossed with your favorite pasta sauce for a lighter meal option. - Baked spaghetti squash can be used as a base for a flavorful casserole with vegetables, cheese, and protein. - Sautéed spaghetti squash strands can be added to salads for a slightly sweet and texturally interesting component. - Shredded spaghetti squash makes a healthy and satisfying filling for vegetarian stuffed peppers or zucchini boats. - Spaghetti squash can be incorporated into stir-fries as a low-carb alternative to noodles, absorbing the flavors of the sauce. - Use cooked spaghetti squash as a topping for pizzas as a low-carb substitute for pizza dough.

Nutrition (per serving)

Calories

31.0kcal (1.55%)

Protein

0.7g (1.4%)

Carbs

6.9g (2.51%)

Sugars

3.1g (6.2%)

Healthy Fat

0.1g

Unhealthy Fat

0.1g

% Daily Value based on a 2000 calorie diet

Health Benefits

  • Excellent source of Vitamin A for vision and immune support.
  • Rich in Vitamin C, a powerful antioxidant that helps protect against cell damage.
  • Contains dietary fiber, promoting digestive health and regularity.
  • Low in calories and carbohydrates, making it a healthy alternative to pasta for weight management.
  • Provides potassium, which helps regulate blood pressure.
  • Good source of B vitamins, important for energy production and nerve function.

Storage Tips

Whole spaghetti squash should be stored in a cool, dry, and dark place, like a pantry or cellar, at room temperature. Under these conditions, it can last for several weeks to a few months. Once cut, raw spaghetti squash should be wrapped tightly in plastic wrap and refrigerated; it will last for about 3-4 days. Cooked spaghetti squash can also be stored in an airtight container in the refrigerator for up to 5 days. Freezing is possible, though the texture may change slightly; cooked squash can be frozen for up to 2-3 months.

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