Vegetable
Whole Fruit
Spaghetti Squash whole fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.9 mg
- Salt 0.05 g
- Total Carbohydrate 6.65 g
- Dietary Fibre 2.41 g
- Total Sugars 3.05 g
- Complex / starch 2.1 g
- Protein 2.01 g
- Water 92.8 g
- Energy 36.5 kcal
- Water 92.8 g
- Carbohydrates 6.65 g
- Protein 2.01 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 73.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.6 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 23.9 µg
- Minerals 337 mg
- Major Minerals 336 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.62 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.6 · vitamin-e: 0.39 · vitamin-k: 23.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Market gardeners and growers selected spaghetti squash for flavour, yield and keeping quality, including named whole fruit portions.
Cold storage and transport made spaghetti squash a year-round kitchen staple in many regions, including named whole fruit portions.
Cooks bought prepped forms of spaghetti squash for speed while markets still sold whole produce, including named whole fruit portions.