Food Facts: Spaghetti Squash

Spaghetti squash is a variety of winter squash that bears a striking resemblance to spaghetti noodles when cooked, hence its name. It has a cylindrical shape, measuring approximately 12 inches long and 6 inches in diameter, with a weight ranging between 2 and 3 pounds.

While spaghetti squash doesn’t taste identical to pasta, its mild flavor and noodle-like texture still make it an excellent accompaniment for a wide range of flavorful sauces like marinara and curry. It can also be incorporated into various dishes, such as soups and stews.

When purchasing spaghetti squash, opt for one that has a firm rind without any bruises or soft spots. The rind’s color may vary from creamy white to pale yellow or orange, with some displaying patterns. Orange-colored squash is preferable due to its higher beta-carotene content. You can store spaghetti squash at room temperature for up to three weeks.

Health advantages of spaghetti squash

Spaghetti squash provides valuable B vitamins, including riboflavin, niacin, pyridoxine, and pantothenic acid, which serve as critical factors for neuronal function, neurotransmitter synthesis, and various cellular metabolic pathways.

This vibrant vegetable also contains folate, a vitamin that supports cell formation, development, and may help reduce the risk of birth defects, making it an ideal food for pregnant women. Folate also aids in homocysteine metabolism and promotes cardiovascular health.