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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!
  • 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.

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
  • 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

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