Healthy Food Database
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:
Amines:
No information available
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.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
