Spaghetti Squash

Nutritional Info

Nutrition Facts

varies servings per container
Serving Size: 1/2 cup

 
Calories25
     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
     Saturated Fat0 g (0%)
Cholesterol0 mg (0%)
Sodium15 mg (1%)
Total Carbohydrate4 g (1%)
     Dietary Fiber1 g (4%)
     Sugars2 g
Protein1 g (0%)

Vitamin A0%
Vitamin C2%
Calcium2%
Iron2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1 Each Approx. 4.0 lb.

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Product Details

Heritage: The traditional "vegetable" spaghetti squash is believed to have originated in the Americas. Flavor profile: Mild, lightly sweet and fresh; perfect for saucing. Try it: Serve the cooked long strands with pasta sauce as a delicious pasta substitute. Unlike other varieties, this one separates into spaghetti-like strands that are "combed" out of the shell with a fork after cooking. It doesn't lend itself to making a puree. It has a slightly crunchy texture and mildly nutty flavor. You can use it like regular spaghetti, topping it with sauces or tossing it with basting oil. Spaghetti squash is also a lower carb option. While a cup of cooked spaghetti has 200 calories, 40g carbohydrates and 2g of fiber, a cup of cooked spaghetti squash has just 40 calories, 10g carbohydrates and 2g of fiber.

Directions

How to cut: 1. Lay squash on side and cut off stem end. 2. With squash still on its side, insert sharp knife into top of squash. 3. With a downward rocking motion, cut toward cutting board. Rotate squash and, using prior cut as a starting point, insert knife and cut other side. 4. Separate squash into two halves.

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