Spaghetti
What's special about Spaghetti
Oblong yellow squash whose baked flesh pulls apart in noodle-like strands. Mild flavor; the low-carb pasta substitute.
Growing this variety
Spaghetti follows the same growing basics as Winter Squash. Variety-specific maturity above; everything else below applies to the whole Winter Squash family.
Germination
Spacing & depth
How to plant
Plant in warm hills of rich compost. Winter squash needs a full hot season to mature and cure. Harvest when the rind is fully hard and the stem corks; leave a 2 in stub of stem attached. Cure in the sun 10–14 days then store cool and dry — most types keep 3–6 months.
Grower's tip
Different from summer squash — pick winter squash mature and hard-skinned, not tender. Kabocha and butternut sweeten in storage; eat delicata and acorn within 2–3 months.
Soil preferences
Deep, rich, well-drained loam.
6.0–6.8
2–3 in of compost worked into the bed each spring; side-dress heavy feeders (tomato, squash, brassica) monthly with balanced organic fertilizer.
Watering
1–2 in per week — steady is more important than heavy.
Drip or soaker at the base. Mulch 2–3 in to hold moisture and suppress weeds.
Overwatered: yellowing lower leaves, cracked fruit, blossom-end rot from calcium disruption. Underwatered: wilting mid-day, bitter or misshapen fruit, blossom drop.
Prefers top-watering — Top-water at the soil line with drip. Powdery mildew loves wet leaves — keep water off the vines.
Temperature tolerance
70–85°F (21–29°C) for warm-season; 60–75°F (15–24°C) for cool-season
55–65°F (13–18°C)
Warm-season crops (tomato, pepper, squash, cucumber, bean) are frost-tender. Cool-season (brassica, pea, spinach, radish) tolerate light frost, some (kale, spinach) sweeten after one.
Container growing
Possible with the right cultivar
5+ gal (19 L) for tomato/pepper/eggplant; 3 gal for compact bush varieties; 8+ in deep for greens
Look for 'patio', 'bush', or 'compact' varieties. Water containers daily in heat — they dry out fast.
Succession planting
Bush beans, salad greens, radishes, carrots: sow every 2–3 weeks. Long-season crops (tomato, pepper): one sowing per season.
Detailed harvesting
Pick fruiting crops young and often — over-mature fruit signals the plant to stop producing. Cut, don't yank, with pruners to protect the stem.
Post-harvest storage & preservation
Cure winter squash and onions in a warm airy spot 2 weeks, then store cool. Freeze most vegetables blanched. Ferment or can surplus.
Culinary, medicinal & other uses
Fresh eating, cooking, preserving. Save the biggest and best specimens as seed stock, not for the table.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Depends on species — tomato/pepper/bean/pea are self-pollinating; squash/cucumber/melon/brassica cross via insects.
Self-pollinators need little isolation (10 ft). Cross-pollinators need 1/4 mile, hand-pollination, or blossom bags.
Let one healthy plant fully ripen fruit or dry pods; ferment wet-seed fruits (tomato, cucumber, melon) 3 days to strip pulp before drying.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for winter squash in your area. These are regional averages — always check your own last-frost forecast before sowing.
My Spaghetti Winter Squash notes
Spaghetti Winter Squash seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
From your kitchen — grow winter squash from what you already have
Most annual vegetables give seed from fully ripe fruit — well past eating stage. Biennials (carrot, beet, onion) need a second year in the ground before they flower.
- 1Let one healthy plant go entirely — no picking, no deadheading — until fruit is over-ripe or seed pods are dry.
- 2Scoop seeds from wet fruits and ferment 3 days to strip pulp; harvest dry pods over a bag.
- 3Rinse or winnow, then dry 1–2 weeks on a plate.
- 4Store cool, dark, and dry in a labeled envelope.
Storage: 3–5 years dry for most vegetable seed.
Order more seeds
Running low? Reorder from one of these seed stores.
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Other Winter Squash varieties
Butternut (Waltham)
105 daysAAS-winning tan bell-shaped heirloom — 4–5 lb fruits with sweet dense orange flesh and small seed cavity. The best keeper.
Acorn (Table Queen)
85 daysSmall ribbed dark-green 1–2 lb squash. Sweet mild flesh — halve and bake with butter. Best eaten within 2 months of harvest.
Delicata
100 daysSmall cream-and-green striped cylinder with edible tender skin. Sweet, nutty; roast in half-moons. Semi-bush habit.
Kabocha
95 daysSquat dark-green 3–4 lb Japanese squash with dry, chestnut-sweet golden flesh. Roasts, tempuras, and stores brilliantly.
Hubbard
110 daysHuge 10–20 lb blue-gray or orange warty heirloom — dense sweet flesh, incredible keeper. Break open with a hammer.