Spaghetti squash, surprising flesh

Cut one open after cooking and the flesh falls apart into long strands uncannily like Italian pasta. Spaghetti squash (Cucurbita pepo) is low in calories, high in vitamin C, and even its dried seeds are edible. Give it rich soil, warmth and full sun, and each plant hands you three to five fruits.

Spaghetti squash at a glance

Name	Cucurbita pepo
Family	Cucurbitaceae or gourd
Type	vegetable
Harvest	early to mid-autumn
Height	8-20 in (20-50 cm)
Exposure	full sun
Soil	rich

From seed to harvest, here is everything you need to know to grow your spaghetti squash well and have great harvests.

• Discover all our articles about squash

Sowing and planting spaghetti squash

Depending on the climate in your area, late winter-early spring is the right time to start sowing spaghetti squash under cover in nursery pots followed by transplanting when the last frosts are past, or you can also wait for direct sowing starting from late spring.

• Spaghetti squash fears the cold, and requires warm to hot climate to germinate properly.
• Spaghetti squash loves rather rich soil, feel free to amend the soil with compost or fertilizer before planting.

If sowing in nursery pots, count more or less 3 weeks before transplanting them to the ground. That’s why there is no need to sow early.

• Lightly press down 2 to 3 seeds per nursery pot.
• Ensure that temperature doesn’t drop below 50°F (12°C) during germination.
• Once sprouted, keep only the most vigorous seedling.
• 3 weeks later, they can be set into their growing bed, provided that the last frost spells are past already.
• Provide for at least 3 feet (1 meter) between each plant.

Sowing spaghetti squash directly in the ground

It is also possible to sow directly in the ground, starting from late spring, if the area is prone to mild fall seasons.

• Spaghetti squash requires rich soil to produce a nice harvest.
• Feel free to add fertilizer or compost upon planting.
• Loosen up the soil well before before sowing spaghetti squash.
• Provide for at least 3 feet (1 meter) between each plant.

Caring for spaghetti squash

You can pinch off stems after the 3^rd or 4^th leaf to stimulate plant growth, this will ensure better productivity.

Once your spaghetti squash have grown well, mulch their base to keep the soil moist and cool.

• Mulch also keeps the spaghetti squash from touching the ground thus avoiding the risk of fruit rot.

Watering spaghetti squash

Spaghetti squash needs water to develop well, especially in case of heat and/or extended dry spell.

• Water in the morning without wetting the leaves over the summer.

Hoe or hand-weed around young plants before the vines spread, since once they run you can no longer get between them.

Slide a tile, slate or board under each swelling fruit wherever the mulch is thin.

Water with a few long soaks rather than daily sprinkles, as brief watering keeps the roots shallow and the fruits small.

Harvesting spaghetti squash

The right time to harvest spaghetti squash is when its color is bright yellow. The color of the spaghetti squash is a great indicator to know when it is mature.

A second sign is that the spaghetti squash must have a perfectly smooth skin.

• Each plant produces between 3 to 5 squash that can weigh from 2 to 4 kg a piece.
• When harvesting, keep as much of the stem as you can to extend preservation.
• Harvest your squash spaghetti before the first frost spells.

Keeping spaghetti squash

After the harvest, spaghetti squash can keep for several months, in a dry room with a temperature ranging from 50 to 60°F (10 to 15°C).

• Avoid storing the spaghetti squash in a moist room because this considerably shortens its keeping.
• As soon as any spot on the spaghetti squash softens up, remove it and eat it immediately.

Varieties of spaghetti squash

There are dozens of varieties, some of them heirloom, others hybrids. Here are some of the main ones:

• ‘Tivoli’ – white with white flesh
• ‘Small Wonder’ – transluscent flesh, short strands

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  ‘Angel Hair’ – roundish fruit, bright yellow, thin strands

• Makaronowa Warsazawska (originated in Poland) – rich gold color
• ‘Pyza’ – shorter strands
• ‘Piyata’ – striped peel, very long strands
• ‘Sugaretti’ – like the Pivata, but with short strands
• ‘Vegetable Spaghetti’ – green blotches on peel, thin strands
• ‘Baby Spaghetti’ – small fruit, fits in the palm of your hand
• ‘Orangetti’ – orange flesh, short strands

Which spaghetti squash variety to choose

The named varieties differ mainly in the colour of the fruit and in how long the cooked strands come out. Pick according to the look you want on the plate and the length of “pasta” you are after.

Whichever you grow, the sowing, spacing and storage needs are the same.

All there is to know about spaghetti squash

It belongs to the Cucurbitaceae family, of which it is most probably one of the most remarkable members. It’s native to Manchuria, in East Asia.

Indeed, this “spaghetti” gourd has a unique flesh that contains long strands that are very similar to the famous Italian pasta when cooked.

Its flesh isn’t particularly savory or exceptional compared to other squash, but its surprising spaghetti-like shape made it famous.

You’ll be treating children and adults to a true surprise when cooking this gourd, and preparing it in exactly the same manner as you would real spaghetti.

With low calorie levels and high vitamin C content, spaghetti squash also has demonstrated antioxidant properties.

Note that spaghetti squash seeds are perfectly edible and, once dried, are a perfect addition to mixed salads or served with salt for appetizers.

• Read also: How to grow and care for squash

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