Dorothy FarrarSpaghettikürbis
The spaghetti squash , an early cultivar of the garden squash, belongs to the gourd family. The pulp looks like noodles, which is where the name comes from. Spaghetti squash is also popular for its health benefits.
Here’s what you should know about spaghetti squash
The spaghetti squash does not originally come from Italy, as might be assumed, but from Japan. However, it took a few decades before it became known that this type of pumpkin has many benefits not only in culinary terms, but also in terms of health.
In Germany, spaghetti squash is mainly available from French and Israeli imports. The shape of the fruit is oval-round and elongated. The spaghetti squash can grow up to 30 centimeters long and weigh 2 kilograms.
The light yellow flesh has long fibers reminiscent of spaghetti. The yellow skin becomes stronger the riper the spaghetti squash is. It has a very mild flavor that is similar to zucchini . Spaghetti squash can be harvested from August to December.
importance to health
The fibrous pulp of spaghetti squash looks like spaghetti, but it’s healthier and lower in calories than wheat pasta. The pumpkin contains some valuable ingredients. The high potassium content, for example, helps regulate blood pressure and fluid exchange.
Due to the low sodium content in spaghetti squash, it has a strong diuretic effect. An increased flow of urine initiates detoxification processes and removes harmful waste products more easily. In addition, the function of the kidneys and urinary bladder is stimulated.
Pumpkins are generally considered to be very easily digestible. It is therefore a healthy balance to the rather heavy winter cuisine. Since the spaghetti squash contains only a few calories and hardly any fat, it is also ideal for figure-conscious people.
Ingredients & nutritional values
Spaghetti squash contains more than 90 percent water and plenty of potassium. It is also a supplier of vitamins, such as beta-carotene (precursor to vitamin A), important minerals such as potassium, calcium, magnesium and iron, as well as dietary fiber, which has a satiating effect.
Since the low-calorie spaghetti squash does not score as well as many other types of squash in terms of vitamins, it should be eaten with vitamin-rich vegetables or a mixed salad. Spaghetti squash has only around 25 calories and 0.2 grams of fat per 100 grams, so it is also suitable for the figure-conscious.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 26 kcal/ 109 kj | |
| protein | 1 g | |
| carbohydrates | 6 g | |
| Fett | 0,2 g | |
| fiber | 1 g | |
intolerances
Cross-reactions are possible between spaghetti squash and pollen. This is also referred to as the pollen-associated food allergy. The most common symptoms are a burning sensation in the mouth, numbness or swelling of the lips, swelling of the tongue , asthmatic attacks and shortness of breath .
On the other hand, if you suffer from gluten intolerance , you are welcome to use spaghetti squash and replace the “real” pasta with it.
Shopping and kitchen tips
Spaghetti squash is not available in most supermarkets because it is not as common compared to other types of squash. It can be bought at markets and organic shops, for example. When buying, you should make sure that the shell is intact and sounds hollow when tapped. The spaghetti squash should be really ripe, otherwise the fibers from which the spaghetti is made will not have developed.
If stored dry and the stem is intact, it can be kept for a maximum of three months at 12 to 15° C, for example in a cellar. Once sliced or cooked, spaghetti squash can be stored in the refrigerator for up to seven days. It is also suitable for freezing. This can be done raw, cooked or grated.
For the preparation, the spaghetti squash is freed from the stalk and then boiled in water for 20 to 30 minutes. The spaghetti squash is then cut in half with a knife and the seeds removed. The “spaghetti” typical of the pumpkin are pulled out with a fork.
preparation tips
The spaghetti squash is an all-rounder in the kitchen. This variety has a rather neutral taste, making it suitable for numerous dishes. After cooking, the pulp is an ideal substitute for the popular pasta, which can be combined with a tomato sauce and parmesan, for example. Children who are otherwise skeptical about conventional pumpkins are also enthusiastic about this.
The spaghetti squash can also be served with a Bolognese sauce. It is also possible to prepare a “noodle” salad from it. The spaghetti squash also tastes great as an accompaniment to meat or vegetarian patties.
It cooks fastest if you poke holes in the shell before cooking, for example with a skewer. Then it is boiled in a sufficiently large pot over medium heat. It should be well covered with water. If the skin gives way when you press your finger, the spaghetti squash is done.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.