Description
25 Seeds per pack
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(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 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. Squash are 8-12″ long, by 5-6 ” in diameter. Boil Vegetable Spaghetti 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. Vegetable Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene.
Planting Instructions for Vegetable Spaghetti Winter Squash Seeds
Vegetable Spaghetti Winter Squash is a warm season crop, sensitive to frost and light freezes. Start Heirloom / Open Pollinated Winter Squash indoors 3-4 weeks. before last frost date or direct seed outdoors after danger of frost. Plant Winter Squash 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 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 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.
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