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Growing Healthy: Spaghetti Squash


 

1280px-Starr_070730-7822_Cucurbita_pepo

The spaghetti squash (Cucurbita pepo var. fastigata) (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. 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 can be baked, boiled, steamed, and/or microwaved.[1] It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.[1]

Nutrition
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

Cultivation
Spaghetti squash are relatively easy to grow, thriving in gardens or in containers.[3]
The plants are monoecious, with male and female flowers on the same plant.[4] Male flowers have long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated.

Spaghetti squash plants may cross-pollinate with zucchini plants.

Read More Here wikipedia

lawngardens

Spaghetti Squash Planting Guide @sfgate.com

by Sara Ipatenco, Demand Media

There are several varieties of spaghetti squash.

There are several varieties of spaghetti squash.
Spaghetti squash, or Cucurbita pepo, is native to Mexico and Central America and is a variety of winter squash. The pulp and flesh of a spaghetti squash look like spaghetti noodles, which is what inspired the name. Spaghetti squash is easy to grow and provides a wealth of essential nutrients, such as vitamins A and C. Once the danger of frost has passed, you can safely sow spaghetti squash seeds or plants and harvest in a few short months.

lawngardens

Squash & Zucchini Planting @ Old farmer’s

How to Grow Spaghetti Squash on a Trellis


 


 


 

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16 responses

  1. I am going to give spaghetti squash a go next season. They look interesting and most useful to someone who doesn’t eat pasta. Cheers for the share 🙂

    January 27, 2014 at 4:34 pm

    • it’s good way to sneak kids some veggies too 😀

      January 27, 2014 at 5:01 pm

      • I bet it is but my “kids” are now 24, 26 and 32 so I think they can just about eat their veggies! 😉

        January 27, 2014 at 5:02 pm

      • lol 😀 my grand baby will eat veggies if marinara or cheese added, she loves eggplant parm hehe

        January 27, 2014 at 5:07 pm

    • i wish there was way to preserve eggplant lol … by summer i am out there doing goddess green dance to get the first one off vine 😀

      January 27, 2014 at 5:02 pm

      • There are lots of ways to preserve it, the best is to preserve them in olive oil YUM. I also like the ways that the Indians preserve them. They adore eggplants to. I have 2 plants in (only 2 😦 ) but they are growing well and I am hoping that I get a few eggplants off them before the cold season hits. Wish me luck!

        January 27, 2014 at 5:04 pm

      • yes, i do that with baby eggplants but i mean a way for me to have egglant parm in winter. the only way i have come up with is to make the casseroles and freeze for later use.

        January 27, 2014 at 5:09 pm

      • Hmmm…I guess it just isn’t the same using eggplant that has been preserved in oil. What about preparing the eggplant partially and then freezing the slices? That might work?

        January 27, 2014 at 5:28 pm

      • that might work if breaded and frozen, i tried freezing just slices unbreaded, not so good ..

        January 27, 2014 at 5:30 pm

      • Most things freeze well after being crumbed (our Aussie word for your “breaded” 😉 ) so it might be worth doing a test trial as if it works, you could preserve them all that way and be eating eggplant parm all winter long! 🙂

        January 27, 2014 at 5:33 pm

      • yummy 😀 thanks for idea !

        January 27, 2014 at 5:39 pm

      • good luck on the eggplants, i had about a dozen in my garden last year and shared with my daughter … they need bees to pollinate

        January 27, 2014 at 5:09 pm

      • We have bees thanks to our neighbour up the back selling honey and his bees are to be found on Serendipity Farm 🙂

        January 27, 2014 at 5:29 pm

      • 😀 good news!

        January 27, 2014 at 5:30 pm

      • 🙂

        January 27, 2014 at 5:33 pm

  2. Pingback: Glochidion Puberum | Find Me A Cure

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