Spaghetti squash — or vegetable spaghetti — is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit ranges from ivory to yellow/orange in color. ... When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Just add your favourite spaghetti sauce. Voila..gluten free pasta.
Squash is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.