Heirloom & Perennial Ltd

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Cucurbita Pepo var. Fastigata, Spaghetti Squash


Spaghetti squash are relatively easy to grow, thriving in gardens or in containers.

Requires a rich, well-drained moisture retentive soil and a very warm, sunny and sheltered position.

When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti squash plants may cross-pollinate with zucchini plants.

Edible uses

The flowers and flower buds can be eaten fresh, as an addition to a salad for example; cooked, often being dipped in batter and deep fried or added to stir fries; or dried for later use.

The fruit can be eaten fresh when young, or cooked at any age. When older fruits are prepared for cooking, a popular method is for the seeds in the middle to be scooped out, a filling put in their place, and then baked.

Cooked as a Jam, Preserve

The fruit absorbs flavour well when cooked and is often boiled in pineapple juice to create a sweet jam.

Leaves and young stems have a mild taste and can be added to salads or cooked as a potherb.

An edible oil is obtained from the seed.

The seed is edible raw or cooked, and has a pleasant nutty flavour.

The seed can ground into a powder and mixed with cereals for making bread etc.



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