Vermicelli F1 Squash

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Vermicelli F1 Squash Seeds (90 days)

cucurbita pepo

Despite it's resemblance to the Italian pasta, Spaghetti squash originally originated in Japan. This squash gets its name from the pasta-like strands that come out of it once cooked. Sure to be a hit with kids that won't eat their veggies.


This hybrid spaghetti squash variety has ivory skin and a semi-bush habit. Being semi-bush, this plant does well with less space and will produce more uniform fruit than Vegetable Spaghetti. Highly productive variety that keeps well for 4-6 months.

 

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

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.

 

EASY BAKED WINTER SQUASH 
 
Ingredients:
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
 
Instructions:
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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