The spaghetti squash (Cucurbita pepo) is so-named because the interior of its gourd-like fruit resembles strands of spaghetti. It's relatively easy to grow in home gardens, and each plant produces large numbers of fruit. The color of a spaghetti squash when ripe varies from white to orange.
Preparation
The soft flesh of the spaghetti squash is considered edible and is scraped away from the tough outer gourd. The seeds are removed, and the flesh is typically baked or steamed. This nutritional information for spaghetti squash is based on a serving size of 1 cup of the raw flesh cut into cubes. This quantity of spaghetti squash weighs about 3.6 ounces.
Calories
A serving of spaghetti squash contains a total of 31 calories. Carbohydrates contribute 24 calories, fat accounts for 5 calories and proteins provide the remaining 2 calories. A serving of spaghetti squash provides 1.6 percent of the daily value (DV) for calories, based on a daily diet of 2,000 calories.
Carbohydrates
A serving of spaghetti squash contains a total of 7 grams of carbohydrates, or 2.3 percent of the DV for carbohydrates. This includes 2 grams of dietary fiber, which is 8 percent of the DV for dietary fiber. A serving of spaghetti squash also provides 3 grams of simple sugars.
Fat and Protein
A serving of spaghetti squash contains 0.6 total grams of fat, which is 1 percent of the DV for fat. Saturated fat comprises 0.1 g of this total, which is about 1 percent of the DV for saturated fat. A serving of spaghetti squash also has 0.6 grams of protein, which is about 1 percent of the DV for protein.
Vitamins and Minerals
A serving of spaghetti squash contains less than 1 percent of the DV for sodium. It also contains 3 percent of the DV for potassium, 3 percent of the DV for iron and 2 percent of the DV for calcium. A serving of spaghetti squash contains 9 percent of the DV for vitamin C and 3 percent of the DV for vitamin A.
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