Description

Organic Vegetable Spaghetti squash offers a unique, low-calorie twist on your favorite winter squash dishes. When cooked, its pale yellow flesh falls away from the shell in tender, spaghetti-like strands, offering a savory flavor that's perfect with a bit of butter and salt. Each plant yields 5 to 7 cylindrical, pale yellow squash, each 8″–12″ long. This frost-sensitive annual grows on 8'–12' vines, making it an excellent choice for gardeners seeking a nutritious and delicious alternative to traditional pasta.

This packet sows up to 6 mounds. 12 seeds.

Variety Info:

Botanical Name: Cucurbita pepo
Days to Maturity: 90–100 days
Family: Cucurbitaceae
Native: United States and Northern Mexico
Hardiness: Frost-sensitive annual
Plant Dimensions: 8'–12' vines
Variety Information: 8″–12″ long, 4″–5″ diameter, pale yellow, cylindrical shape. Flesh is pale yellow, and falls away from the shell in spaghetti-like strands.

Sowing Info:

When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Days to Emerge: 5–10 days
Seed Depth: ½–1″
Seed Spacing: 2–3 seeds per mound
Row Spacing: 6'
Thinning: When 3″ leaves, thin to 1–2 per mound

Growing Info:

Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2″ of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash.