Spaghetti squash is also called vegetable spaghetti or noodle spaghetti in India and other parts of the world. It is grown natively in North America and Central America.
It is a fruit from the Cucurbita family and has a color from ivory to yellowish orange.
Spaghetti squash has bright yellow-orange flesh that contains many large seeds. It is known for its high beta carotene content along with folic acid, vitamin A and potassium.
Due to their mild taste, they are used to make sweet and savory dishes. In India, it is used to make curries, kheer, halwa etc.
How to Cook Spaghetti Squash?
- Prep time : 5 mins
- Cook time : 35 mins
- Total time : 40 mins
Ingredients
- 1 clove garlic, minced
- 1 onion, chopped
- 1 spaghetti squash, halved lengthwise and seeded
- 1 ½ cups chopped tomatoes
- 2 tablespoons chopped fresh basil
- 2 tablespoons vegetable oil
- 3 tablespoons sliced black olives
- ¾ cup crumbled feta cheese
Nutrition Facts
- Calcium: 48.9 mg
- Calories: 93
- Carbohydrates: 15 g
- Cholesterol: 0 mg
- Fat: 4 g
- Fiber: 3.3 g
- Iron: 0.81 mg
- Monounsaturated Fat: 2.51 g
- Polyunsaturated Fat: 0.65 g
- Potassium: 272 mg
- Protein: 1.5 g
- Saturated Fat: 0.6 g
- Serving: 1 serving
- Sodium: 60 mg
- Sugar: 5.9 g
- Trans Fat: 0 g
- Vitamin A: 255.75 IU
- Vitamin C: 8.14 mg
comparisons between spaghetti squash and pasta
| Nutrient | Spaghetti squash, cooked (1 cup or 155 grams) |
Pasta, spaghetti, cooked (1 cup or 151 grams) |
| pantothenic acid | 11% of the DV | 3% of the DV |
| vitamin B6 | 9% of the DV | 4% of the DV |
| vitamin C | 6% of the DV | 0% of the DV |
| potassium | 4% of the DV | 1% of the DV |
| niacin | 8% of the DV | 16% of the DV |
| iron | 3% of the DV | 11% of the DV |
