Squash 'Vegetable Spaghetti'

Scientific Name: Cucurbita pepo

Common Name: Spaghetti Squash

Vegetable Type: Fruit

Exposure: Full sun (at least six hours of direct sunlight daily)

Soil Type: Well-drained, nutrient-rich loam soil with a pH between 6.0 and 6.5

Fruit Size: Typically 20–30 cm (8–12 inches) in length and 1–2 kg (2–4 pounds) in weight

Temperature: Thrives in warm conditions; optimal growth between 18°C to 29°C (65°F to 85°F); sensitive to frost

Spacing: Plant seeds 45–60 cm (18–24 inches) apart in rows spaced 90–120 cm (3–4 feet) apart

Height: Vines can reach lengths of 1.8–3 meters (6–10 feet)

Width: Vines spread approximately 1.8–3 meters (6–10 feet)

Maturity Time: Approximately 90–100 days from planting to harvest

Culinary Uses: When cooked, the flesh separates into spaghetti-like strands; commonly used as a pasta substitute, in casseroles, or served with sauces

Flavour Profile: Mild, slightly sweet, with a tender-crisp texture

Companion Plants: Corn, beans, and nasturtiums; avoid planting near potatoes

Resistant To: Generally susceptible to common squash pests and diseases; requires vigilant management