Squash Winter Spaghetti is a uniquely versatile heirloom winter squash celebrated as the original low-carbohydrate pasta alternative — long before grain-free eating became a mainstream trend. This remarkable variety features ivory skin that gradually matures to pale yellow at harvest, with interior flesh that transforms into long, tender noodle-like strands with a fork after cooking. The flesh delivers a mildly sweet, nutty flavor profile that pairs beautifully with everything from classic marinara and meat sauces to light olive oil and herb preparations. At 3–5 lbs per fruit with a relatively small seed cavity, Spaghetti Squash maximizes usable flesh per harvest. Vigorous vining plants produce prolifically throughout the season. Exceptional storage life — keeps 3–6 months in cool, dry conditions for year-round pantry access. Matures in approximately 75–85 days.

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

Why Choose Squash Winter Spaghetti?

• The Original Low-Carb Pasta Alternative: Fork out the baked flesh and the strands naturally separate into tender, noodle-like strands — a genuinely satisfying pasta substitute with a fraction of the carbohydrates of wheat pasta.
• Mild, Sweet, Nutty Flavor: Delicate enough to let sauces shine, yet flavorful enough to stand on its own with just olive oil, garlic, and Parmesan.
• High-Yielding: Each plant produces 4–5 fruits per season, with each fruit weighing 3–5 lbs and a small seed cavity that maximizes usable flesh.
• Outstanding Long-Term Storage: Stores 3–6 months in cool, dry conditions — harvest once and enjoy through winter without refrigeration.
• 75–85 Day Maturity: One of the faster-maturing winter squash varieties — achieves full flavor and strand development within a standard growing season.
• Versatile Culinary Uses: Works with any pasta sauce — marinara, bolognese, pesto, alfredo, primavera — and in casseroles, soups, and composed dishes.
• Heirloom & Open-Pollinated: Save seeds year after year for a self-sustaining garden.
• Non-GMO: DNA structure never altered from natural traditional breeding methods.

Planting Tips for Success

• Sunlight: Full sun — at least 6–8 hours per day for strong vine growth and full fruit development.
• Soil: Rich, well-drained soil with a pH of 6.0–7.0. Amend generously with compost. Plant in raised hills or mounds for optimal drainage and warmth.
• Planting: Direct sow outdoors after all frost risk has passed and soil temps reach 60°F+. Sow 1 inch deep, 3–4 seeds per hill. Thin to 2–3 plants per hill. Can start indoors 3–4 weeks before transplanting if season is short, though direct sowing is preferred.
• Spacing: Space hills 4–6 feet apart; rows 6–8 feet apart. Vines spread aggressively — plan for ample room or train vertically on a sturdy trellis.
• Watering: Water deeply once or twice per week at the plant base. Avoid wetting foliage to prevent powdery mildew. Reduce watering as fruit nears maturity to concentrate sweetness and strand texture.
• Fertilizing: Apply a balanced fertilizer at planting. Switch to a low-nitrogen, high-potassium formula once vines begin running to promote fruit development over foliage.
• Pollination: Separate male and female flowers appear on the same plant. Male flowers appear first; female flowers (with a small fruit at the base) follow 1–2 weeks later. Hand-pollinate with a soft brush if bee activity is low.
• Harvesting & Curing: Harvest when skin is fully pale yellow and thumbnail cannot pierce it. Cure at 80–85°F for 10–14 days before storage to harden skin and maximize flavor and strand quality.

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® holds a valid Vegetable Seed License, ensuring our seeds meet state and federal quality standards.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.

Cooking Methods & Uses

• Classic Baked Spaghetti Squash: Halve lengthwise, brush with olive oil, bake cut-side down at 400°F for 40–50 minutes. Fork out strands and top with marinara, bolognese, or pesto — the definitive preparation.
• Microwave Method: Pierce whole squash several times and microwave on high 10–12 minutes, turning halfway — fastest preparation for weeknight use.
• Spaghetti Squash Boats: Bake halves, top with meat sauce and mozzarella, and broil until bubbly for a showstopping presentation served right in the shell.
• Pad Thai & Asian Noodle Dishes: Use strands in place of rice noodles with peanut sauce, lime, bean sprouts, and green onion.
• Casseroles & Bakes: Fold strands into casseroles with chicken, cheese, and vegetables for a satisfying, naturally gluten-free baked dish.
• Freezing: Cook, fork out strands, and freeze in airtight containers for up to 12 months — thaw and use in any cooked application.

Order Spaghetti Winter Squash Seeds Today

Order yours today and grow your own fresh Spaghetti Squash in your spring and fall gardens.

Nutritional Information

Applies to harvested spaghetti squash (not planting seeds). Per 1 cup (155g) cooked spaghetti squash strands:

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

*Percent Daily Value based on a 2,000 calorie diet. Nutritional values are estimates for harvested squash from mature plants.

Important Disclosures

• Variety Disclaimer: Best strand texture and flavor develop only when squash is fully mature — harvest when skin is uniformly pale yellow and fingernail-resistant. Immature fruit will not develop the characteristic noodle-like strands. Cure before storage for best results. Results may vary by growing conditions and climate.
• Seed Storage: Store seeds in a cool, dry location. Properly stored winter squash seeds maintain viability for 4–6 years.
• Planting Zones: Grown as a warm-season annual in all USDA zones. Best in Zones 3–11 with at least 75–85 frost-free days. In Zones 9–11, plant as a fall crop (August–September) for a winter harvest.

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