'Spaghetti' Summer Squash
identification
description
Tender spaghetti squash, easy to cook and perfect as a pasta substitute
Summer squash “Spaghetti” ( Cucurbita pepo ), offered by OSC Seeds
Introduced in the mid-1930s , this unique squash produces medium-sized, oblong fruits on vigorous vines. Once cooked—boiled, roasted, or steamed—its flesh transforms into spaghetti- like strands , ready to be seasoned with butter, salt, and pepper, or incorporated into a multitude of recipes. Easy to grow and highly productive, it's an excellent variety for curious gardeners and health food enthusiasts.
Propagation: Indoor sowing or direct sowing in late spring
Height/Habit: Creeping vines
Package size: Approximately 20 seeds
Harvest time: 80–100 days
Frost tolerance: Killed by frost
Companion plants: Corn, beans, marigolds
Incompatible plants: Other closely related cucurbits (competition)
Planting and maintenance:
Plant in full sun , in rich, loose, and well-drained soil. Sow indoors a few weeks before planting out, or directly once the soil has warmed up. Give the vines plenty of space. Water deeply but not excessively. Harvest when the skin has hardened and the color is well-defined. To serve as "spaghetti," boil for about 20 minutes , cut, remove the seeds, and scrape the flesh with a fork.
