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.

What then does God look upon with pleasure and delight? It is the man who is fighting for Him against riches, the world, hell, and himself, the man who is cheerfully carrying his cross. – St. Louis Marie de Montfort