Spaghetti Squash

Nutritional Info

Nutrition Facts

varies servings per container
Serving Size: 1/2 cup

     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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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Spaghetti Squash
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.


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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