Healthy Food Database

Vegetable spaghetti
Also known as spaghetti squash this is the dieters godsend. Low in carbohydrate and looking like spaghetti it can be used as a fat free, gluten free base for pasta sauce. Vegetable spaghetti is a good source of vitamins and minerals including B vitamins, potassium and manganese, provides vitamin C and fibre.
Category: Vegetable
In Season: Spring Autumn Winter
To Buy:
Look for small to medium sized yellow rugby ball shaped vegetables with the rough skin of pumpkin. avoid those with damp patches
To Store:
Store whole in a cool dry place. Once cut they can be wrapped in foil and stored in the fridge.
Tips & Tricks:
Boil or bake whole for 40 to 50 minutes depending on the size. To test it's cooked pierce it with a metal skewer. If it slips through the flesh easily it is ready. Note the skin is very tough.
Cooking Tips:

Nutrition per 1 Cup:

Weight (grams):
Carbohydrates, g:
Protein (g):
Saturated Fat, g :
Niacin (B3):
Vitamin C:
No information available
Energy (kJ):
Fibre, g:
Fat (g):
Monosaturated Fat , g:
Vitamin B6:
No information available

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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