Squash - Spaghetti Winter Squash

Avg seeds/pkt 22


Spaghetti squash is more than a low-carb noodle. It has a fresh and mildly sweet flavor which pairs nicely with the usual pasta treatments, but I reserve it for the bright flavors of summer, like sautéed cherry tomatoes and fresh basil.


Two weeks after your average last frost date, in a warm area receiving full sun, add a granular, low-nitrogen fertilizer and plenty of compost to well-drained soil to make low mounds about 12 inches in diameter and spaced 4 feet apart.


Plant 6 seeds an inch deep and 3 inches apart in each mound and keep them moist. Plants emerge within 14 days. After vines have 4 true leaves, thin to 3 plants per mound and mulch well. Water deeply twice a week, early in the day to allow leaves to dry. Vines can be trained to climb a sturdy fence. My squash plants do well with a foliar feeding of dilute, liquid kelp when they start to flower.


On average, each plant will produce 5 squash weighing 5 pounds each in about 90 days. Harvest when firm and deep yellow. Three weeks before a hard frost, cut them from the vines leaving 2 or 3 inches of stem or “handle” and set them out to cure in a sunny, dry area for one week before storing in a cool, dry spot. Use within 3 months.




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