Squash - Organic

Vegetable Spaghetti Squash Conventional & Organic

Vegetable Spaghetti Squash Conventional & Organic


C. pepo 100 days. A unique squash that deserves a place in your garden and at your dinner table. Harvest the 5-8 inch fruit when they turn tan or yellow. Bake like any other winter squash, and use a fork to flake out the noodley-looking flesh that easily separates into delicious spaghetti-like strands. Top with your favorite sauce. Yum! We find it as enjoyable as pasta and much less starchy. Plan for 5-6 foot vines.

   Open Pollinated
Approximately 4-7 seeds per gram.
  • SQ819/S
  • 3 grams
  • $2.75

  • SQ819/P
  • 7 grams
  • $3.85

  • SQ819/L
  • 3 grams Organic
  • $3.95

  • SQ819/B
  • 1 oz
  • $6.95

  • SQ819/M
  • 7 grams Organic
  • $7.45

  • SQ819C1
  • 1/4 lb
  • $20.90

  • SQ819/N
  • 1 oz Organic
  • $21.55

  • SQ819G1
  • 1/4 lb Organic
  • $59.40

  • SQ819C2
  • 1 lb
  • $63.95

  • SQ819G2
  • 1 lb Organic
  • $202.65
  • More Information
  • Customer Reviews (3)
Soil Temp for Germ.Days to EmergenceSeed DepthThin Plants ToSeed SpacingRow SpacingMin. Germ.Seed LifeSeeds per gramFertilizer Needs
65-85°F5-101-1 1/2"1-2/hill3-4/hill3-6'75%3-4 yearsSee belowMedium

Cucurbita spp. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. While starchy, most of the carbohydrates in the fruit come from special polysaccharides, pectins, which have exhibited strong antioxidant, anti-inflammatory, and anti-diabetic, insulin-regulating properties.

Days to maturity are from date of direct seeding.

• Fertile, well-drained soil gives best results
• Squash is a warm season crop, avoid planting too early; raised beds and plastic mulch help keep roots warm
• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination
• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowers

Direct Sowing
• Plant after frost danger when soil warms to 65°F
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Keep soil evenly moist but not wet as too much moisture causes seed to rot
• Bush varieties: sow 3-4 feet apart
• Vining varieties: sow 4-6 feet apart

• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Transplant carefully as to not disturb roots

Insects & Diseases
Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs
Insect control: Row covers and/or apply Pyrethrin
Moschata species are resistant to vine borer
Common diseases: See chart below; diseases vary by region
Disease prevention: 3-4 year crop rotation, and fungicide applications

Harvest & Storage
Summer squash: Harvest regularly when fruits are young to keep plants productive
Winter squash: Leave on vine until fully mature, rinds should be firm
• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach
• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements
• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulation

Curing Requirements
Acorn: Curing not required; Stores 2-3 months
Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
Delicata: Curing not required; Stores 2-3 months
Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
Mini-Hubbard: Curing not required; Stores 2-3 months
Spaghetti: Curing not required; Stores 2-3 months

Seeds per gram
Acorn, Butternut, & Delicata: 9-16
Buttercup & Hubbard: 3-7
Green Summer: 4-11
Spaghetti: 4-7
Patty Pan: 7-10
Yellow Summer: 7-15
Zucchini: 5-8

HR indicates high resistance.
IR indicates intermediate resistance.
CMV | Cucumber Mosaic Virus
PM | Powdery Mildew
PRV | Papaya Ringspot Virus
WMV* | Watermelon Mosaic Virus
ZYMV | Zucchini Yellow Mosaic Virus
* Numbers indicate specific disease race.
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spaghetti squash - wonderful!
Dec 21, 2017  |  By Merry J Collop
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We grew spaghetti squash for the first time this year - 2017. The vines were prollific..several plants growing, and producing up our smoke bushes - what a funny sight! We planted 3 plants, and have shared the many squash with others, with more storing nicely in our garage! A friend who had never had spaghetti squash shared with me how his daughter cooked it, and they were amazed at the simplicity and deliciousness of the results, and is ready to take more squash anytime. I've followed his instructions with wonderful results: Preheat oven to 400 degrees. Put a whole, uncut spaghetti squash into a baking dish, (I rinsed the squash off first) adding just a bit of water to the dish..perhaps 1/4 cup. Bake for 1 hour. Cut squash in half, remove the seeds and strings, and voila! The skin separates itself from the meat, leaving just the meat to easily shred into a serving dish! Alas! No more struggling to try to cut open a very hard squash without cutting myself in the process! What strategy! I definitely plan to grow this again, and perhaps grow more so I have more to share!
Aug 21, 2017  |  By Susan Mitchell
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Didn't have space for veg spaghetti last year so started four 2016 seeds from Territorial this spring (2017) which had 100% germination. Holy moly! I'm beginning to think this has been cross bred with kudzu and I won't leave my window open at night ha. The vines keep trying to take over my small kitchen garden and I have to pull them off shrubs, tomatoes etc. on a regular basis. Some vines are even growing through narrow fence slats into my neighbor's garden and she's enjoying them as well. No powdery mildew yet (August) which has been a problem w/ squash in my garden in the past. Recently took 4 days' harvest to the local food bank - 35lbs! If you want a large harvest and have the space, we totally recommend this delicious variety. (Pkt says Small Wonder Hybrid.) Just hope your neighbors and friends haven't planted them, so they'll take the extras off your hands. Favorite recipe is to cut longitudinally, remove seeds, spread small amt olive oil into cavity, line with thin sliced garlic and bake at 375 for abt an hour cut side up. Meanwhile brown some Italian sausage w/ peppers and onions. Pour off any fat and add spaghetti sauce. Cook down until thick while squash bakes. When baked, scrape squash innards w/ fork and leave in shell. Spoon sauce mixture into cavities. Top w/ any combination of pizza type cheese and return to oven at 400 to melt and lightly brown cheese. If you're vegetarian, substitute mushrooms and/or small chunks of zucchini when browning onions and peppers.
Yet another squash??? Not this one.
Jun 24, 2014  |  By SDanielson
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Splash a heaping load of spaghetti sauce (naturally rich with Vitamin K & Licopene) over the top of cooked Spaghetti Squash and you reduce your intake of white flour carbs from pasta. If you are only a little open to the idea of squash, this is a good start, just make the spaghetti sauce abundant and rich with flavor. I made pasta and squash and splashed spaghetti sauce on both for my family to try! ((Cut squash in half and bake on cookie sheet, cut side down, until inner flesh is scrape-able by a fork--fork tender.)) It can be a challenge to make squash dishes but this one is particularly adaptable to hearty spaghetti sauce and definately good for scraping and keeping in heavy plastic bags in the freezer.