Spaghetti squash
An oval squash whose flesh breaks into long spaghetti-like strands after baking, with a neutral-sweetish taste, as a low-carb substitute for pasta.
Spaghetti squash is an oval squash with a yellow or cream skin whose flesh, after baking or boiling, breaks apart into long thin strands like spaghetti, light yellow, slightly crunchy, with a neutral-sweetish mild taste. Its strands are served as a low-carb substitute for pasta with tomato sauce, pesto, cheese, cream, sauteed with garlic and baked in gratins.
Calories, proteins, fats and carbohydrates per 100 g of product
Spaghetti squash, Raw: Calories 31.0 kcal, Proteins 0.6 grams, Fats 0.6 grams, Carbohydrates 6.9 grams per 100 g of product.
Recipes with this ingredient
Spaghetti squash 'draniki' is an original take on classic potato pancakes. This recipe combines the soft, slightly sweet flesh of spaghetti squash with spicy notes of curry and the heat of cayenne pepper. The lightness of the vegetable base is complemented by an airy texture from chickpea flour and eggs. A crispy, golden-brown crust forms during frying in hot oil. Serving with a refreshing yogurt sauce with lime and cucumber adds freshness and balance to the dish. This dish not only surprises with its unusual ingredient but also fits harmoniously into modern gastronomy, which emphasizes plant-based and healthy ingredients. Perfect for cozy home dinners and impressive culinary experiments.
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Spaghetti squash is an unusual type of pumpkin, when cooked the pulp forms into threads similar to the pasta of the same name. The pumpkin itself looks completely unpretentious, it can easily be confused with an ordinary squash from the garden, but it is easy to determine that it is a pumpkin by its thick rind.
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