Skip to Main Content

Spaghetti Squash

Spaghetti squash contains folic acid, potassium and vitamin A.
Did you know?
Spaghetti squash got its name from its spaghetti-like texture and appearance after being cooked!
Characteristics
  • Spaghetti squash can range in color from creamy white to yellow to orange. They have solid flesh that flakes off when cooked, resembling spaghetti.
  • Select spaghetti squash that are firm and dry with the stem intact. Avoid shininess, soft spots and cracks.
  • 1 cup of spaghetti squash contains:
    • 16% of your recommended daily value of vitamin B6 to support immune and nervous system function.
    • 6% of your recommended daily value of magnesium to regulate muscle and nerve functioning.
Prepare

Wash and dry. Cut in half, scoop out seeds, and roast. Shred the flesh with a fork.

Try spaghetti squash:

  • Roasted and flaked as a substitute for pasta
  • Baked and stuffed with meats and vegetables
  • Roast seeds to top soups and salads or as a snack alone
Store
  • Wrap pieces and flakes tightly in plastic wrap or place in a sealed container.
  • Refrigerate in produce drawer (if available) up to 5 days or freeze.
How to roast spaghetti squash
How to roast spaghetti squash

Share this ingredient information with friends and family

Help end hunger. Join our community.

One mission, many ways to get involved! Receive our email updates.