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Spaghetti squash facts for kids

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Spaghetti squash
Fruit of a yellow-skinned cultivar
Fruit of a yellow-skinned cultivar
Cucurbita pepo
North America and Central America
Spaghetti squash, raw
Nutritional value per 100 g (3.5 oz)
Energy 130 kJ (31 kcal)
Carbohydrates 6.91 g
- Sugars 2.76 g
- Dietary fiber 1.5 g
Fat 0.57 g
Protein 0.64 g
Vitamin A equiv. 6 μg (1%)
- beta-carotene 64 μg (1%)
Thiamine (Vit. B1) 0.037 mg (3%)
Riboflavin (Vit. B2) 0.018 mg (1%)
Niacin (Vit. B3) 0.95 mg (6%)
Pantothenic acid (B5) 0.36 mg (7%)
Vitamin B6 0.101 mg (8%)
Folate (Vit. B9) 12 μg (3%)
Vitamin C 2.1 mg (4%)
Vitamin E 0.13 mg (1%)
Calcium 23 mg (2%)
Iron 0.31 mg (2%)
Magnesium 12 mg (3%)
Manganese 0.125 mg (6%)
Phosphorus 12 mg (2%)
Potassium 108 mg (2%)
Zinc 0.19 mg (2%)
Link to USDA Database entry
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Spaghetti Squash Prepared 500
A cooked spaghetti squash

The spaghetti squash (Cucurbita pepo) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.


It is a superfood that contains lots of nutrients, including folic acid, potassium, vitamin A, and vitamin C, It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

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