{{short description|Group of cultivars}} {{Infobox cultivar | name = Spaghetti squash | image = Starr 070730-7822 Cucurbita pepo.jpg | image_caption = Fruit of a yellow-skinned cultivar | species = ''Cucurbita pepo'' | group = | origin = Asia }}

{{nutritional value | name=Spaghetti squash, raw | water=91.6 g | kJ=130 | protein=0.64 g | fat=0.57 g | carbs=6.91 g | fiber=1.5 g | sugars=2.76 g | calcium_mg=23 | iron_mg=0.31 | magnesium_mg=12 | phosphorus_mg=12 | potassium_mg=108 | zinc_mg=0.19 | manganese_mg=0.125 | vitC_mg=2.1 | thiamin_mg=0.037 | riboflavin_mg=0.018 | niacin_mg=0.95 | pantothenic_mg=0.36 | vitB6_mg=0.101 | folate_ug=12 | vitA_ug=6 | betacarotene_ug=64 | vitE_mg=0.13 | note=[https://fdc.nal.usda.gov/food-details/169298/nutrients Link to USDA Database entry] }}

'''Spaghetti squash''' or '''vegetable spaghetti''' is a group of cultivars of ''Cucurbita pepo'' subsp. ''pepo''.<ref>{{GRIN|''Cucurbita pepo''|12606|access-date=2015-01-31}}</ref> They are available in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene.{{scicn|date=March 2026}} Its center contains many large seeds.

When raw, the flesh is solid and similar to other raw squash. When cooked, the flesh of the fruit falls away from the rind in ribbons or strands that look like and can be used as a vegetable, whole-food, gluten-free alternative to spaghetti.

== Preparation == Spaghetti squash can be cooked by baking, boiling, steaming, air frying, or microwaving.{{cn|date=March 2026}} Once cooked, the flesh of this fruit can be prepared in a way that its "strands" look like and are as long as traditional spaghetti noodles. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds.{{Cn|date=February 2021}}

== Nutrition == Raw spaghetti squash is 92% water, 7% carbohydrates, and contains less than 1% each of protein and fat (table). In a reference amount of {{cvt|100|g}}, raw spaghetti squash supplies 31 calories of food energy, and has overall a low content of micronutrients (table).

== Cultivation == [[File:Item 938308.jpg|thumb|Spaghetti squash (left) illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804)]] Spaghetti squash is relatively easy to grow, thriving in gardens or pots.<ref>{{cite web |url=http://www.allwoodwork.com/article/gardening/spaghetti_squash_a_vegetable_with_a_suprise_inside.html |title=Spaghetti squash: a vegetable with a surprise inside |author=Liz Roberts |website=AllWoodWork.com |url-status=dead |archive-url=https://web.archive.org/web/20120216122712/http://www.allwoodwork.com/article/gardening/spaghetti_squash_a_vegetable_with_a_suprise_inside.html |archive-date=2012-02-16}}</ref>

The plants are monoecious, with male and female flowers on the same plant.{{cn|date=December 2022}} 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.{{Cn|date=February 2021}}

<gallery> File:Spaghetti Squash Cooked 500.jpg|Cooked File:Spaghetti Squash Prepared 500.jpg|Prepared File:Male spaghetti squash flower.jpg|Male flower File:Female spaghetti squash flower.jpg|Female flower File:Somenkabocha - squash - Japan - September 2014.jpg|Being sold at a greengrocer in Japan File:Spaghetti Squash Marinara.jpg|Served with marinara sauce </gallery>

== References == {{Reflist}}

==External links== {{Cookbook}} * {{cite book | chapter-url = https://www.hort.purdue.edu/newcrop/ncnu02/v5-445.html | author = A.H. Beany | author2 = P.J. Stoffella | author3 = N. Roe | author4 = D.H. Picha | date = 2002 | chapter = Production, fruit quality, and nutritional value of spaghetti squash | pages = 445–448 |editor1=J. Janick |editor2=A. Whipkey | title = Trends in new crops and new uses | publisher = ASHS Press | location = Alexandria, VA}}

{{Squashes and pumpkins}}

Category:Squashes and pumpkins