Spaghetti squash possesses an uncanny resemblance to spaghetti strands when cooked, and for this reason is known as vegetable spaghetti, noodle squash, vegetable marrow, and squaghetti.
Spaghetti squash is a long, oblong vegetable that measures between 8 and 14 inches in length, weighs 2 to 3 pounds, and has flesh with a very pale yellow color. It is a variety of the winter squash and has a mild taste similar to pasta. This squash variety is often used as a healthful substitute for pasta due to its low carbohydrate levels.
Spaghetti squash originated in China. In 1921, it was introduced to Japan by a Chinese agricultural research firm and was brought to the United States fifteen years later. It was commonly planted during World War II but only gained popularity in the late 20th century.
Spaghetti squash can be added to a variety of dishes, such as soups and stews, or eaten raw. When served as “spaghetti,” it can be topped with a wide variety of pasta sauces.
The best spaghetti squash possesses a deep yellow color.
Spaghetti squash is nutritionally superior to regular pasta, which doesn’t contain any vitamin and has a very limited nutritional content. This versatile squash contains about 457 percent of the recommended daily intake of vitamin A and 52 percent of vitamin C, which can help prevent free radical damage to cells. Other antioxidants found in this squash variety are beta-carotene, lutein, and zeaxanthin, which are all linked to healthy vision and optimal eye health.
Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamine, which promote optimal cellular function. Folate is also found in this bright-colored vegetable. Folate supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women. This nutrient can also help filter out homocysteine from your blood and promote cardiovascular health.
Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Manganese, a mineral that assists in bone and tissue heath, metabolism, calcium absorption, and nerve function, is another key component. Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.
Another reason to consume spaghetti squash is for its omega-3 and omega-6 fats content. Omega-3 fats are associated with the prevention of inflammation, which may cause heart disease, arthritis, and certain types of cancer. On the other hand, omega-6 fats are linked to proper brain function. It is critical to maintain the ideal 1:1 ratio of these fats.
