Spaghetti squash is the fun, low-carb, pasta-mimicking winter squash that made “noodles” out of a vegetable long before zoodles were a thing. Introduced to American gardeners in the 1930s by seed companies like Burpee (under the name Vegetable Spaghetti), the classic open-pollinated strain (Cucurbita pepo) is still the one most seed houses sell today.
 
KEY CHARACTERISTICS
Fruit: Oval, 8–10 inches long × 5–7 inches wide, 3–6 pounds (sometimes up to 8 lbs), smooth ivory-yellow rind that turns pale golden when fully ripe.
Flesh: After baking or boiling, the flesh separates into perfect golden, spaghetti-like strands that hold sauce just like pasta. Mild, slightly sweet, neutral flavor with a pleasant al-dente bite.
Days to maturity: 88–100 days from transplant (100–110 from direct seed). One of the faster full-size winter squashes.
Vine habit: Vigorous, long vines (10–15 ft). Needs room or a strong trellis.
Yield: 4–8 fruits per plant under normal conditions; 6–12 when babied.
Storage: Very good — 2–4 months after curing.
 
Growing Tips for Maximum Yield
Give vines full sun, rich soil, and a long warm season. Transplant when soil is 70 °F+.
Feed heavily when vines run and again when fruits are softball-sized; inconsistent moisture is the #1 cause of short, mushy strands. For the longest, crispest “noodles,” limit each vine to 4–6 fruits and let them fully ripen on the vine until the rind is hard and pale gold (a little ground-spot yellowing is fine). Harvest before hard frost, cure in the sun for 7–10 days, and store cool. 

Sold in 4" pot containing at least 3 vines.