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Spaghetti Squash
Cucurbita pepo
Low FODMAP
Gluten Free
Vegan
Fresh whole and halved spaghetti squash

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 cup cooked spaghetti squash

Safe Serving Size: 1.5 cups cooked spaghetti squash

Active Compounds: Fructans and GOS in minimal amounts

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: Minimal digestive symptoms reported

Typical reaction time frame: 2-4 hours if sensitivity exists

Individual variation: Generally well-tolerated by most individuals

Safe Alternatives

zucchini

Zucchini

cucumber

Cucumber

summer squash

Summer squash

Substitution ratio: 1:1 replacement in recipes

Processing Effects

Cooking makes it more digestible and reduces any minimal FODMAP content

Freezing does not significantly affect FODMAP content

Stacking Considerations

Avoid combining with:

  • butternut squash
  • acorn squash
  • pumpkin

Safe complementary foods: Pairs well with olive oil, herbs, and low FODMAP proteins

Reintroduction Guidelines
  1. Start with 1/2 cup cooked portion
  2. If tolerated, increase to 1 cup serving
  3. Can be consumed regularly if no reactions occur

Signs of success: No digestive discomfort after consumption

Hidden Sources

Common products containing garlic:

  • vegetable medleys
  • frozen vegetable mixes
  • vegetable-based pasta alternatives

Alternative names: vegetable spaghetti, squaghetti, noodle squash

Individual Variables

Factors affecting tolerance:

  • Portion size
  • Cooking method
  • Individual tolerance levels
  • Overall meal composition

Tip: Start with small portions and increase gradually if well tolerated