(a.k.a. Spaghetti Squash) (Cucurbita pepo) 90 days. Introduced by Sakata Seed Co. of Japan, in 1934. May have originated in China. A popular low calorie alternative to pastas. The Organic Vegetable Spaghetti Squash produces vigorous spreading vines, with 5-7 fruits per plant. Fruits have a buff skin, turning pale yellow at maturity, with a pale yellow interior flesh that breaks up into spaghetti like strands when cooked. Organic Vegetable Spaghetti are 8-12″ long, by 5-6 ” in diameter. Boil whole for 20-30 min , or bake. Use as spaghetti with your favorite sauce, or as a pasta substitute in homemade macaroni and cheese. Or try with butter and salt and pepper. Its taste is nothing like spaghetti, it has a slight sweetness and, if not overcooked, is crunchy and somewhat watery, something like a cucumber. Organic Spaghetti Squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene.
Planting Instructions for Organic Vegetable Spaghetti Squash Seeds
Organic Vegetable Spaghetti is a warm season crop, sensitive to frost and light freezes. Start Organic Heirloom / Open Pollinated Winter Squash indoors 3-4 weeks. before last frost date or direct seed outdoors after danger of frost. Plant Organic Vegetable Spaghetti in full sun. To direct seed, plant 6-8 seeds 1″ deep in 1′ diameter hills, thinning to 3 or 4 plants at the set of true leaves. Or plant Organic Winter Squash Seeds in rows 1″ deep, 2′ apart. Keep rows and hills 6′ apart. Germination should occur in 5-10 days at 65-85°F. Keep soil just-damp during germination, or seeds may rot. Harvest when Organic Vegetable Spaghetti rind has hardened and finger nail requires pressure to pierce rind. Leave 2-3″ stem on when cutting from plant for longer storage.