Winter Squash Baby Spaghetti - Renee&
Winter Squash Baby Spaghetti - Renee&
Winter Squash Baby Spaghetti - Renee&
Winter Squash Baby Spaghetti - Renee&

Squash Baby Spaghetti (Winter) - Renee's Garden Seeds

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Cucurbita pepo

Extremely productive vines bear dozens of 4-5 inch, little “mini” spaghetti squashes. The semi-compact vines can be trained up a fence/trellis so the little golden squashes hang like ornaments. These little minis cook up quickly, making it fast and easy to fork out their spaghetti like flesh to top with pizza sauce or a little butter and grated cheese for a quick, nutritious and low-calorie dish. After harvest, these little squashes store very well to enjoy for many good meals.

Seed Count: Approx. 30 / Weight: 1.75 g
Plant In Sun/Shade Planting Depth Space Seeds Days to Germinate Days to Harvest
April-June
Full sun
1 in. deep
Rows: 2 ft. Hills: 6 in.
7 - 10 days Approx. 80 days

BEST TO START OUTDOORS

Winter squash needs full sun, rich fertile soil and warm temperatures. Wait to plant until temperatures stay above 50F (10C) day and night. Sow groups of 2 to 3 seeds 2 ft. apart and 1 in. deep in rows 4 ft. apart. Thin to 1 strong seedling per group. Or make slightly mounded hills 2 to 3 ft. across and 6 ft. apart and plant 4 to 5 seeds in each hill. When seedlings have several sets of leaves, thin to the strongest 3 seedlings per hill.

GROWING NOTES

Protect young seedlings from marauding birds by covering with plastic berry baskets at planting time, removing when plants get crowded. To make picking easier and save space, vines can be trained up trellises or teepees.

HARVEST AND USE

All winter squashes need to mature properly, so wait to pick until rinds are fully coloured up from dark green to bright yellow-orange and tough enough to resist piercing with a fingernail and vines have died back. Then cut, leaving a good stem handle. Let them cure for 10 days in the sun, then store in a cool dry place and they'll keep for months. In the kitchen, cut Baby Spaghettis in half and scoop out the seeds, then bake until tender. Fork up the spaghetti-like strands for tender, nutty squash, then top with your favorite sauce or a dollop of butter and a sprinkle of salt.

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