Also called gold string melon, spaghetti squash is unique among winter squashes; when cooked, the flesh falls away from the shell in strands like spaghetti, and retains a tender, yet al dente, texture. Savory flavor that is delicious, and low calorie, with a simple bit of butter and salt. Each plant can yield 5 to 7 squash.
• Botanical Name: Cucurbita pepo
• Days to Maturity: 90–100 days
• Family: Cucurbitaceae
• Native: United States and Northern Mexico
• Hardiness: Frost-sensitive annual
• Plant Dimensions: 8'–12' vines
• Variety Information: 8"–12" long, 4"–5" diameter, pale yellow, cylindrical shape. Flesh is pale yellow, and falls away from the shell in spaghetti-like strands.
• When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
• When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
• Days to Emerge: 5–10 days
• Seed Depth: ½–1"
• Seed Spacing: 2–3 seeds per mound
• Row Spacing: 6'
• Thinning: When 3" leaves, thin to 1–2 per mound
• Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2" of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash.