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My Grocer

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):
170
Carbohydrates, g:
6
Protein (g):
5
Saturated Fat, g :
0
Niacin (B3):
Vitamin C:
Amines:
No information available
Glutamates:
n/a
Energy (kJ):
225
Fibre, g:
Fat (g):
0
Monosaturated Fat , g:
0
Vitamin B6:
Potassium:
Salicylates:
No information available

Benefits the Following Health Conditions:*

* 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.





Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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