Editing Spaghetti squash (section)

{{short description|Group of cultivars}}
{{Infobox cultivar
| name = Spaghetti squash
| image = Starr 070730-7822 Cucurbita pepo.jpg
| image_caption = Fruit of a yellow-skinned cultivar
| species = ''[[Cucurbita pepo]]''
| group = 
| origin = [[Asia]]
}}

{{nutritional value | name=Spaghetti squash, raw
| kJ=130
| protein=0.64 g
| fat=0.57 g
| carbs=6.91 g
| fiber=1.5 g
| sugars=2.76 g
| calcium_mg=23
| iron_mg=0.31
| magnesium_mg=12
| phosphorus_mg=12
| potassium_mg=108
| zinc_mg=0.19
| manganese_mg=0.125
| vitC_mg=2.1
| thiamin_mg=0.037
| riboflavin_mg=0.018
| niacin_mg=0.95
| pantothenic_mg=0.36
| vitB6_mg=0.101
| folate_ug=12
| vitA_ug=6
| betacarotene_ug=64
| vitE_mg=0.13
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169298/nutrients Link to USDA Database entry]
}}

'''Spaghetti squash''' or '''vegetable spaghetti''' is a group of [[cultivar]]s of ''[[Cucurbita pepo]]'' subsp. ''pepo''.<ref>{{GRIN | ''Cucurbita pepo'' | 12606 | access-date = 2015-01-31}}</ref> They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like and can be used as an alternative to [[spaghetti]].