Plant Type: Vegetable
Flavor: Chewy with a mild flavor
Preparation Ideas: Preheat over to 400 F. Carefully cut the squash in half lengthwise. Use a spoon to scrape out the seeds and stringy bits of flesh. You do not want to remove any of the flesh. Place squash halves upside down in a backing dish. Add a little water to just cover the bottom of the backing dish. Roast the squash for 30 to 45 minutes, depending on the size of the squash. Remove from oven and turn the halves to flesh side up. The squash is ready when it is easy to shred the flesh into spaghetti like strands with the tines of a fork. You can do a taste test and if the strands are more crunchy then you prefer, place back in the oven for a while longer. If you prefer long spaghetti-like strands, rake your fork in the same direction as the strands. If desired, toss strands wtih butter or olive oil and salt and pepper.
Planting Depth: 2.5 cm (1″)
Instructions: Sow seed direct after last frost, or for an earlier crop, start indoors 3-4 weeks before last frost. Soil should be rich and well-drained. Generous watering is required if weather is dry.
Suggestions: Boil or bake the fruit until skin can be pierced with a fork before cutting open.
Product Weight: 3 grams