Spaghetti Squash Seeds — Cucurbita pepo

The Vegetable That Becomes Pasta

Spaghetti Squash (Cucurbita pepo) is one of the most fascinating and fun vegetables you can grow — a large, oval, pale yellow squash that, when roasted or baked, transforms into long, tender strands that look and behave just like spaghetti. A brilliant low-carb alternative to pasta, spaghetti squash has a mild, slightly sweet flavour that pairs beautifully with tomato sauce, pesto, butter and herbs, or any of your favourite pasta toppings. A real conversation starter and a joy to grow!

Why Gardeners Love It

• 🍝 Nature's pasta — flesh separates into spaghetti-like strands when cooked
• 💛 Beautiful pale yellow fruits — large, oval, and impressive in the garden
• 🌱 Vigorous climbing or sprawling vines — productive and easy to grow
• 🥗 Versatile in the kitchen — pairs with any pasta sauce or topping
• 📦 Excellent storage — fruits keep for months in a cool, dry place

Growing Tips for New Zealand

Sow seeds indoors in individual pots 3–4 weeks before the last frost (August–October), or direct sow outdoors once soil has warmed (November). Spaghetti squash loves warmth and full sun — plant in a sheltered, sunny spot in rich, well-drained soil with plenty of compost. Space plants 1–1.5 m apart or train up a sturdy trellis to save space. Water deeply and regularly, and feed with a potassium-rich fertiliser once flowering begins. Fruits are ready to harvest when the skin turns golden yellow and feels hard — typically 80–90 days from transplanting.

💡 Grower's tip: To cook, simply halve the squash, brush with olive oil, and roast cut-side down at 200°C for 40–50 minutes. Then scrape out the strands with a fork — it's like magic!

What's in the Packet

Each packet contains 2 seeds of Spaghetti Squash (Cucurbita pepo), with sowing and growing instructions included.