Is Acorn Squash Keto?

Squashes & Gourds
Acorn Squash sticker illustration
KETO VERDICTLIMIT

Raw acorn squash contains 8.9g net carbs per 100 g in the reference. Portion size matters; the raw-weight panel does not describe the same weight of roasted or mashed squash.

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YOUR PORTION

How much are you having?

Scale the published reference values to your portion.

Per 100 g (raw acorn squash, edible portion). USDA FoodData Central.

How this is calculated

total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.

Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.

8.9gnet carbs in your portion

Total carbs
10.4g
Fiber
1.5g
Protein
0.8g
Fat
0.1g
Calories
40
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The main panel uses the explicitly stated preparation and gram weight.

Source household measures are reference weights; actual portions can vary.

  • Net carbs (100 g reference)8.9g
  • Reference preparationraw acorn squash, edible portion

NUTRITION FACTS

Per 100 g (raw acorn squash, edible portion)

Net Carbs
8.9g
Total Carbs
10.4g
Fiber
1.5g
Protein
0.8g
Fat
0.1g
Calories
40

Source: USDA FoodData Central reference record

Source fit: generic reference; variety, brand, or preparation may differ

Net-carb calculation: total carbohydrate - fiber

Saved USDA record: Squash, winter, acorn, raw. The recorded July 9, 2026 access date is preserved; September 6 is the review of that saved evidence, not a new download or laboratory analysis. Values apply to the stated preparation and do not verify a branded product.

Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.

WHY TO LIMIT IT ON KETO

  • The raw reference contains 10.4g total carbohydrate and 1.5g fiber per 100 g.
  • The cup option represents raw cubes using the source weight.
  • Cooking and added ingredients change the finished dish; butter does not subtract carbohydrate.

PREPARATION SUGGESTIONS

RECORD BEFORE COOKING

Weigh the raw edible squash after removing seeds and other discarded parts. Record oil, butter or filling separately.

CALCULATE A FINISHED DISH

For roasted or mashed squash, calculate from measured ingredients and finished yield, or use a matching cooked-food reference.

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