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Squash Vegetable Spaghetti - Ferme de Sainte Marthe Seeds

Cucurbita pepo Vegetable Spaghetti
Zucchini, Courgette

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Spaghetti Squash is an unusual variety that produces oval fruits with light yellow, stringy flesh when cooked. Spaghetti squash stores well and is easy to grow. Add to gratin or use as an alternative to spaghetti. Sow from March to May and harvest from July to October. Certified organic seeds.
Ease of cultivation
Beginner
Height at maturity
50 cm
Spread at maturity
1 m
Soil moisture
Moist soil
Germination time (days)
8 days
Sowing method
Direct sowing, Sowing under cover, Sowing under cover with heat
Sowing period April to June
J
F
M
A
M
J
J
A
S
O
N
D
Flowering time May to July
J
F
M
A
M
J
J
A
S
O
N
D
Harvest time June to October
J
F
M
A
M
J
J
A
S
O
N
D

Description

Spaghetti Squash is an unusual variety that produces oval fruits with light yellow, stringy flesh when cooked. One plant will yield 2 to 5 fruits, each weighing 2-4 kg for a length of around 25 cm. Spaghetti squash stores well and is easy to grow. Cook the squash whole for 40 minutes in the oven or in a pan of boiling water; cut in half and scoop out the flesh. Add to gratin or use as an alternative to spaghetti. Sow from March to May and harvest from July to October.

Orange, green, red, yellow, black or blue; smooth, ribbed, bumpy, hard-skinned, soft-skinned... Summer and winter squash comes in an astonishing array of shapes, colours and sizes due to their ability to hybridise easily. Winter squash refers to all pumpkins and squashes with tough skin and delicately sweet flesh. Summer squash, including courgettes (or zucchini), are different varieties that are harvested young, whilst the skin and seeds are still tender.

Both summer and winter squash are native to America and belong to the large Cucurbitaceae or gourd family (also known as cucurbits). They were introduced in Europe during the 16th century. The plants are generally annual vines that use tendrils for support. They are monoecious, meaning that both male and female flowers are produced on the same plant. Female flowers are easily identified by an inferior ovary located at the base of the flower, which will become a fruit when pollinated. The edible male squash blossoms are often harvested after pollination then fried or stuffed. The female flowers are edible too, however picking them will of course result in fewer fruits. Squash is a very versatile vegetable that is delicious roasted, in gratin or blended into delicious soups. Courgette is a staple ingredient in ratatouille, couscous and many other popular Mediterranean dishes. Both courgette and squash are low in calories and high in minerals and vitamins, especially provitamin A and vitamin B.

Harvesting: Squashes should preferably be harvested at full maturity, unless they are liable to rot when left on the plant. If this is the case, they can be brought indoors to finish their maturation. Courgettes are harvested whilst they are still young and tender. Handle summer and winter squash with care to avoid damaging the skin.

Storage: Courgettes do not store well because of their fine skin. It is possible to freeze them in slices for later use. Thick-skinned winter squashes will keep for several months and can be eaten all winter long. Unlike other fruits and vegetables, they store better in a warm, dry place. No need to store them in the dark: they are great to decorate the house during the colder months!

Good to know: Placing the squash fruits on top of a slate or roof tile will keep them from being in direct contact with the ground. This prevents them from rotting due to excessive humidity. Squash and courgette plants favour moist soil and benefit from mulching, especially during the hotter summer months. Both are very prone to powdery mildew (a fungal disease that causes a white down to form on the surface of the leaves). When watering, try to avoid getting water on the leaves or flowers. Grow your squash plants alongside alliums such as chives, onions or shallots or members of the Fabaceae family (formerly legumes) such as beans or peas. Avoid growing them next to cucumber plants.

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)

NB. Organic seeds (in French "AB" for "Agriculture Biologique") are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.

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Harvest

Harvest time June to October
Type of vegetable Fruit vegetable
Vegetable colour orange
Size of vegetable Medium
Interest Flavour, Nutritional value, Colour
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 50 cm
Spread at maturity 1 m
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour dark green

Botanical data

Genus

Cucurbita

Species

pepo

Cultivar

Vegetable Spaghetti

Family

Cucurbitaceae

Other common names

Zucchini, Courgette

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference37901

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Planting and care

Sowing description: Sowing squashes and courgettes is very rewarding, both for the speed of young plant emergence and the ease of cultivation. They require well-drained soil rich in organic matter. For beautiful fruits, they also need plenty of sunlight and water.  

For early cultivation: In March and April, sow your seeds in clusters of two or three in trays or pots with soil rich in organic matter. Lightly cover them, then water to maintain slight moisture. Emergence is fairly quick: after about ten days, thin out by selecting the strongest plants, then transplant them into open ground, previously loosened. Each plant requires a lot of space. If possible, space them 1 m apart. Dig holes 20 to 25 cm in all directions and fill them two-thirds with compost. Position the young plant, replace the soil, and firm it down vigorously.

For seasonal cultivation: Once all risk of frost has passed—typically late April or May, depending on the region—sow clusters of two to three seeds directly in place, 2–3 cm deep. Lightly firm the soil, then wait about ten days for the first shoots to appear. Once they reach a few centimetres, thin them out, keeping only the strongest plants.

Harvesting begins as early as July for courgettes picked immature. Squashes are harvested in autumn. A simple method to determine the right time for harvesting is to observe the stalk. If it is completely dry and the fruit is ready to detach on its own, the time has come.

8
19,50 €

Seedlings

Sowing period April to June
Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat
Germination time (days) 8 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to 1°C (USDA zone 10b) Show map
Ease of cultivation Beginner
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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