Organic Spaghetti Squash Seeds
A quirky squash with mild, sweet flesh which, when cooked, resembles spaghetti and can be substituted for pasta. Plants will produce up to 6 oval fruits, each weighing up to 1.5kg.
Sow: your organic spaghetti squash seeds under cover in pots, vertically, around 1cm deep, from April to May, or directly outdoors from May to June, 2cm deep, in a sunny, fertile spot.
Aftercare: Harden off indoor sown seedlings before planting out when all risk of frost has passed. Continue to water well and pinch out the growing tip when the main shoot reaches around 60cm.
Harvest: September to October, when the fruits turn a pale yellow/orange colour, picking any remaining fruits before the first frosts strike.
Split in half, lengthways, remove the seeds, then bake, cut side up, in the oven in a couple of cm of water for 35-45 minutes or until the flesh has softened. Alternatively, pierce and boil whole in a pot for approximately 30 minutes. Tease out the “spaghetti” and use just as you would pasta. Delicious served with a tomato sauce and a sprinkling of cheese. Will the kids spot the hidden vegetable?
|Soil Association Certified Organic Spaghetti Squash Seeds|