Spaghetti Winter Squash, Seeds, ASIAN VEGETABLES

Vegetable Spaghetti Winter Squash - highly productive ! Open Pollinated.
Cucurbita pepo

• Organic  
• HEIRLOOM
• Warm season annual
• Approx. 8-15 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
• Maturity: Approx. 90 days
• Planting season: Late spring to early summer
• Size: 8 - 9 inches. 2 - 3 lbs.

5 -7 fruits per vine. Ready to harvest when skin color changes from cream to buff. Can be stored 1 - 2 months. Very easy to grow. Smooth, cylindrical fruits.
88 days. (C. pepo) This is the popular squash with stringy flesh that is used like spaghetti. Introduced by Sakata Seed Co. of Japan in 1934. May have originated in China.

This Japanese strain open-pollinate variety has spaghetti-like flesh after it is boiled or baked. Harvest when fruit reaches 6"-8" in diameter. For a low-calorie "pasta" meal, bake or boil, then fork out the yellow flesh and serve with spaghetti sauce.

This unique squash has spaghetti-like strands of flesh that are delicious baked or boiled and served with butter or pasta sauce, or even topped with pesto. Cut lengthwise, bake or steam, and separate the 'spaghetti' strands with a fork. 

Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Hill planting: Form soil into a 1-ft. diameter mound 3-4" tall. Space mounds 5-10' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Hand pollination may be necessary. The vine can be trained to climb a vertical support for better air circulation and ease of harvest or left to sprawl on the ground. After harvest, winter squash should be left in the sun for a few days to cure before storing.