Spaghetti squash, cooked

76 calories in 1 cup (155 g). Per 100 g, protein: 0.65 g, carbohydrates: 6.3 g, fat: 2.8 g.

Serving
1
= 155 g
76KCAL

Spaghetti squash, cooked, 1 cup

76 calories

Protein
1 g
Carbs
9.7 g
Fat
4.3 g
Fiber
2.2 g
Sugars
3.8 g

Nutrition Facts

Serving size1 cup (155 g)
Amount per serving
Calories76
% Daily Value*
Total Fat 4.3 g6%
Saturated Fat 1.1 g6%
Cholesterol 3.1 mg1%
Sodium 214 mg9%
Total Carbohydrate 9.7 g4%
Dietary Fiber 2.2 g8%
Total Sugars 3.8 g
Protein 1 g
Vitamin D 0 mcg0%
Calcium 32.5 mg3%
Iron 0.51 mg3%
Potassium 177 mg4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.

vitamins

% of the Daily Value in this serving

  • Vitamin B610% 0.17 mg
  • Niacin (B3)8% 1.2 mg
  • Vitamin C6% 5.3 mg
  • Vitamin E5% 0.78 mg
  • Thiamin (B1)5% 0.057 mg
  • Vitamin K4% 4.5 µg
  • Folate3% 12.4 µg
  • Vitamin A3% 26.4 µg
  • Riboflavin (B2)3% 0.033 mg
  • Choline2% 11.6 mg

Little or none: Vitamin B12, Vitamin D.

minerals

% of the Daily Value in this serving

  • Sodium9% 214 mg
  • Copper6% 0.053 mg
  • Magnesium4% 17.1 mg
  • Potassium4% 177 mg
  • Iron3% 0.51 mg
  • Zinc3% 0.29 mg
  • Calcium3% 32.5 mg
  • Phosphorus2% 21.7 mg
  • Selenium1% 0.47 µg

How it compares

Against other records in Other red and orange vegetables, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Protein

    Lower than 100%

    Same value as 0 of 19 other records.

    leastmost

  • Carbohydrates

    Lower than 100%

    Same value as 0 of 19 other records.

    leastmost

  • Sugars

    Lower than 100%

    Same value as 0 of 19 other records.

    leastmost

  • Potassium

    Lower than 100%

    Same value as 0 of 19 other records.

    leastmost

  • Vitamin C

    Lower than 100%

    Same value as 0 of 19 other records.

    leastmost

  • Iron

    Lower than 95%

    Same value as 0 of 19 other records.

    leastmost

Questions

How many calories are in spaghetti squash, cooked?
1 cup (155 g): 76 calories; protein: 1 g, carbohydrates: 9.7 g, fat: 4.3 g.
How much protein is in spaghetti squash, cooked?
0.65 g per 100 g. Its estimated share of calories is 5%, using 4 kcal per gram of protein.
How many net carbs are in spaghetti squash, cooked?
4.9 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

Similar foods

All 65 reported nutrients, per 100 g+
Water89.7 g
Energy49 kcal
Protein0.65 g
Total lipid (fat)2.8 g
Carbohydrate, by difference6.3 g
Fiber, total dietary1.4 g
Total Sugars2.5 g
Calcium, Ca21 mg
Iron, Fe0.33 mg
Magnesium, Mg11 mg
Phosphorus, P14 mg
Potassium, K114 mg
Sodium, Na138 mg
Zinc, Zn0.19 mg
Copper, Cu0.034 mg
Selenium, Se0.3 µg
Vitamin C, total ascorbic acid3.4 mg
Thiamin0.037 mg
Riboflavin0.021 mg
Niacin0.78 mg
Vitamin B-60.11 mg
Folate, total8 µg
Folic acid0 µg
Folate, food8 µg
Folate, DFE8 µg
Choline, total7.5 mg
Vitamin B-120 µg
Vitamin B-12, added0 µg
Vitamin A, RAE17 µg
Retinol11 µg
Carotene, beta62 µg
Carotene, alpha15 µg
Cryptoxanthin, beta0 µg
Lycopene0 µg
Lutein + zeaxanthin0 µg
Vitamin E (alpha-tocopherol)0.5 mg
Vitamin E, added0 mg
Vitamin D (D2 + D3)0 µg
Vitamin K (phylloquinone)2.9 µg
Fatty acids, total saturated0.73 g
SFA 4:00.018 g
SFA 6:00.013 g
SFA 8:00.007 g
SFA 10:00.017 g
SFA 12:00.021 g
SFA 14:00.065 g
SFA 16:00.41 g
SFA 18:00.14 g
Fatty acids, total monounsaturated0.93 g
MUFA 16:10.015 g
MUFA 18:10.89 g
MUFA 20:10.012 g
MUFA 22:10 g
Fatty acids, total polyunsaturated0.85 g
PUFA 18:20.69 g
PUFA 18:30.16 g
PUFA 18:40 g
PUFA 20:40.001 g
PUFA 20:5 n-3 (EPA)0 g
PUFA 22:5 n-3 (DPA)0 g
PUFA 22:6 n-3 (DHA)0 g
Cholesterol2 mg
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg

Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2710001, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.