Squash Winter Spaghetti produces ivory fruit that matures to pale yellow, with flesh that separates into tender, noodle-like strands after cooking. Its mild, slightly sweet flavor suits marinara, herbs, garlic, and cheese. Vigorous vines need room to spread and produce fruit typically weighing about 3 to 5 pounds. Expect approximately 75 to 85 days to maturity, depending on growing conditions. Each packet contains 100 non-GMO, heirloom seeds for planting.

Germination Rate: 85%. Test Date: 4/26. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Spaghetti Squash?

• Distinctive cooked strands: Scrape the tender cooked flesh with a fork for a vegetable alternative to pasta.
• Mild flavor: Pair the lightly sweet squash with tomato sauces, pesto, garlic, or simple herb seasonings.
• Useful fruit size: Fruit typically weighs about 3 to 5 pounds, offering several portions from a harvest.
• Heirloom, open-pollinated variety: Grow a traditional squash. Seed saving requires appropriate isolation from compatible squash varieties to preserve its identity.
• Winter harvest use: Sound, mature fruit can be stored under suitable conditions, with storage life depending on handling and ripeness.
• Non-GMO seeds: A choice for gardeners seeking non-GMO vegetable seed.

Planting Tips for Success

• Timing: Direct sow after frost danger has passed and soil is warm. Soil around 70°F or warmer supports more reliable establishment than cold, wet ground.
• Sunlight: Provide full sun with at least 6 to 8 hours of direct light daily.
• Soil: Use rich, well-drained soil with a pH around 6.0 to 7.0. Incorporate compost before planting.
• Sowing: Sow about 1 inch deep. Follow packet spacing guidance; if starting indoors, use individual containers and transplant young plants carefully to avoid root damage.
• Space: Allow approximately 4 to 6 feet between hills and 6 to 8 feet between rows, adjusting for your growing system.
• Support: Let vines spread on the ground or use a sturdy trellis. Trellised fruit may need supportive slings as it grows.
• Watering: Water deeply at the base and maintain even moisture. Avoid deliberately stressing plants while fruit develops; adjust watering to rainfall and soil drainage.
• Fertilizing: Follow soil-test guidance and fertilizer label directions. Avoid excess nitrogen that favors vines over fruit.
• Pollination: Male and female flowers occur on the same plant. Encourage pollinator visits; hand-pollination can help where bee activity is low.
• Pest monitoring: Check for squash bugs and vine-borer damage. Remove covers when flowers need pollination.
• Harvest and storage: Harvest mature pale-yellow fruit with a firm rind before damaging frost. Cut rather than pull, leaving a short stem. Store sound, dry fruit in a cool, ventilated place; inspect regularly and use damaged fruit promptly. Follow variety-appropriate postharvest guidance rather than assuming every winter squash needs the same curing treatment.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Halve carefully, remove the seed cavity, and roast cut-side down until tender. Scrape cooked flesh into strands with a fork.
• Sauce pairing: Top cooked strands with marinara, pesto, or another favorite sauce, adjusting seasoning to the squash's mild flavor.
• Squash boats: Return cooked strands and prepared fillings to the shells and bake until hot throughout.
• Skillet finishing: Toss cooked strands with garlic and olive oil, heating briefly to avoid an overly soft texture.
• Casseroles: Use cooked strands in vegetable and cheese bakes; drain excess moisture before assembling.
• Freezing: Cool cooked strands promptly and pack in freezer-safe containers. Thawed strands may be softer than freshly cooked squash.

Order Spaghetti Winter Squash Seeds Today

Grow your own spaghetti squash for comforting vegetable dishes and flavorful garden-to-table meals.

Nutritional Information

Existing listing reference per 1 cup (155 g) cooked spaghetti squash strands, harvested squash rather than planting seeds. These are general reference figures, not a variety-specific laboratory analysis.

• Calories: 42
• Total Fat: 0.4 g (0% Daily Value)
• Sodium: 28 mg (2% Daily Value)
• Total Carbohydrate: 10 g (4% Daily Value)
• Dietary Fiber: 2.2 g (8% Daily Value)
• Total Sugars: 3.9 g
• Protein: 1 g
• Vitamin C: 8 mg (9% Daily Value)
• Vitamin B6: 0.1 mg (8% Daily Value)
• Manganese: 0.2 mg (10% Daily Value)
• Potassium: 181 mg (4% Daily Value)

% Daily Value describes a nutrient's contribution to a daily diet. Values vary with serving size and preparation; added oils, cheese, and sauces change the nutrition of finished dishes.

Important Disclosures

• Variety Disclaimer: Fruit size, maturity, yield, storage life, and strand texture vary with climate and garden care. Harvest fully mature fruit for best eating quality.
• Seed Storage: Keep planting seeds cool and dry, protected from heat and direct sunlight.
• Planting Zones: Grow as a warm-season annual where the frost-free season allows fruit to mature. Use local planting dates rather than a universal spring or fall schedule.
• Food safety: Recipes use harvested produce, not planting seeds. Discard squash that tastes unusually bitter; do not eat it or try to make it safe by cooking.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garden Recipe: Garlic-Parmesan Spaghetti Squash

Roast harvested spaghetti squash, then gently toss its strands with garlic, Parmesan, and parsley for a simple garden-to-table side.

Serves: 4 as a side. Prep: 15 minutes. Cooking: About 40 to 55 minutes, depending on squash size.

Ingredients

• 1 harvested spaghetti squash, about 3 to 4 pounds
• 2 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• ½ teaspoon salt, divided, or to taste
• ¼ teaspoon black pepper
• ⅓ cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice, optional
• Lemon wedges, for serving

Directions

1. Heat the oven to 400°F. Wash and dry the squash. On a stable cutting board, carefully halve it lengthwise with a sturdy knife; do not force an unstable cut. Scoop out the seed cavity.
2. Brush the cut flesh with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and the pepper. Place cut-side down on a rimmed baking sheet.
3. Roast for about 35 to 50 minutes, until the flesh yields to a fork. Start checking early for a small squash; larger fruit may need longer.
4. Let cool until safe to handle. Scrape the flesh with a fork into strands and transfer to a bowl. If excess liquid collects, drain it gently.
5. Warm the remaining tablespoon oil in a large skillet over medium-low heat. Add garlic and cook 1 to 2 minutes until fragrant and lightly golden, not burned.
6. Add the cooked squash strands and toss gently for 2 to 3 minutes until hot. Remove from heat and fold in Parmesan, parsley, optional lemon juice, and remaining salt as needed. Serve with lemon wedges.

Options and Storage

• Dairy-free option: Omit Parmesan and season with additional herbs or a small amount of nutritional yeast.
• Sauce variation: Serve the cooked strands with warm marinara instead of the cheese finish.
• Leftovers: Refrigerate in a shallow covered container within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.

Growing a Doomsday Garden by David Schulze