This heirloom winter squash with vigorous, spreading vines and rounded cylindrical buff-tan fruits was brought from Manchuria. Each vine produces 5-7, 8-12″ long and 5-6″ around fruits per plant that will keep up to six months. Great to boil whole or bake, then peel the flesh out in strands of crisp, low calorie spaghetti-like strands.
Planting and Care Direct seed when the soil reaches 70 deg. into rich, fertile soil. Usually sown in groups (“hills”) of 3-5 seeds and thinned to the 2 strongest plants per group. In areas with cool spring soils, start Spaghetti Squash plants indoors 2-3 weeks before the last frost date, in deep pots that can be set into the soil without disturbing the roots of the seedlings. Transplant at the 4 leaf stage. Germination temperature: 75-80 deg. Water regularly and fertilize when 6″ (15 cm) tall and the lateral runners begin to spread. Allow plenty of room for the vines.
Harvest Allow fruits to reach full size before picking. Place mulch or straw under the squashes to keep them off of the soil. Cut from the plant when the color changes from cream to buff, keeping 2″ of stem attached. The skin should be firm.
Your Health An excellent source of fiber and Vitamin A, B and C and many minerals.
Germ: 5-10 days
Maturity: 70-115 days
Net Wt. per Packet: 3 grams
Approximate Seed Count: 25 Seeds/Packet
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