Spagetti Squash

Vegetable Spaghetti Squash

Market price: $2.89
Our price: $2.29
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Cucurbita pepo
Vegetable Spaghetti (88 days)

This squash is said to have originated in the 1890s, but the first reference in any U.S. catalog I can find is 1937.  (still searching...)

This squash gets its name from the spaghetti like strands that come out of it once cooked. 

Spaghetti squash is from Japan, but leave it up to Americans to think of putting butter or sauce on it to create a healthy spaghetti like meal. 

Vegetable Spaghetti produces nice yields of cylindrical shaped squash. The creamy colored squash is a sure hit with kids that won't eat their veggies. 

Vegetable Spaghetti Squash grow on vigorous spreading vines with fruits weighing up to 7 lbs. 

Vegetable Spaghetti Squash is a great keeper storing as long as 4 months.

Recommended by the University of Florida Institute of Food and Agricultural Sciences.  "These seed varieties have been tested and proven resilient in the Florida backyard garden."

seeds recommended for texas
The Texas Cooperative Extension at Texas A&M recommends this variety for Texas!



Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1" 90-110 70-85 3-10 48" 24-36" 100 lb. Full

Planting Tips For Heirloom Winter Squash Seeds:

Heirloom winter squash don't mind the heat as much as their name implies.  Only plant once the soil temperature warms to at least 70 degrees and keep in mind that most heirloom varieties of winter squash take 110 days to mature.  So be sure to leave enough time to allow them to fully develop. 

Plant 3-6 heirloom squash seeds per hill.  Once they have shown true leaves and grown in size, you should thin out to the 3 strongest plants.  Remember, harvest these winter squash continually in order to keep the plant producing.

Seed Care tips for Heirloom Winter Squash:

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


1 Winter squash (a favorite for this recipe is Acorn squash)
1 Tablespoon butter
2 Tablespoons brown sugar
2 Teaspoons maple syrup
a pinch of salt
Preheat the oven to 400°F
Cut the squash in half and use a spoon to scoop out the seeds and strings from the center of each half of the squash.
Take a sharp knife and cut a few half inch deep X shapes into the inside of the squash flesh.  This should not be cutting chunks out, but simply scoring the flesh.
Place the squash cut side up onto a baking sheet.  It is helpful to fill the baking sheet about 1/4 inch deep with water to prevent the squash from burning or drying out.
For each half, rub with a tablespoon of butter, sprinkle with 1 tablespoon of sugar, one teaspoon of maple syrup, and 1 pinch of salt.
Cook for about an hour to an hour and fifteen minutes.  It will be done when the top is slightly browned and the flesh is soft.
When the halves are cool enough to handle, cut out the cooked flesh and serve.  
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