Squash 'Vegetable Spaghetti' produces oblong, creamy yellow fruits that weigh about 3-5 lbs. The interior flesh has a spaghetti-like texture. This winter squash can be stored for several months in a cool, dry place.
Vegetable Spaghetti squash originated in Japan and has become increasingly popular in American kitchens over the past century. Cook spaghetti squash by boiling the whole squash for 20 mintes. Cut open and remove the flesh with a fork. Fluff it up to make it look like spaghetti. Serve with pasta sauce or other seasonings.
To bake in the oven, cut the squash in half lengthwise and place flesh-side down in a glass baking dish with a couple tablespoons of water to prevent it from drying out.
Spaghetti squash vines grow up to 5' long and trail along the ground. Each vine produces 4-5 fruits. Latin name: Cucurbita pepo.
Sowing Squash 'Vegetable Spaghetti' Seeds
Sow squash seeds outdoors after the last frost date in warm soil, 1" deep. Space plants 2' apart in rows. Or sow in hills spaced 4-6' apart. Thin to 3 plants per hill. Full sun.
Squash 'Vegetable Spaghetti'
25 seeds $1.50 Sale!