Warsaw Spaghetti Squash - Cucurbita pepo
- Naturally produced in the EU
- 99% germination rate
- Large package
6,00 zł
SHIPPING WITHIN 24H
Description
A squash that turns into pasta. The Warsaw spaghetti squash (also known as spaghetti squash) is a plant phenomenon: after a short cooking, its flesh breaks into thin, long fibers that look and feel like spaghetti. An ideal alternative for those on low-carb, gluten-free diets or seeking creative vegetarian options.
In brief
- Type: spaghetti squash, bushy
- Fruits: oval, slightly elongated, 6–8 per plant
- Color: initially green → yellow
- Flesh: breaks into fibrous “spaghetti”
- Sowing outdoors: first half of May
- Harvest: October (after fruits turn yellow)
- Location: sunny, fertile
- Number of seeds per package: 2 g (~14 seeds)
What distinguishes this variety
Polish variety created for the national climate – bushy habit (less space in the vegetable garden) and high yield (6–8 fruits per plant). Best feature: the flesh breaks apart into spaghetti-like fibers after a short cooking. It’s not about grating – it’s the nature of this variety. Bonus: gluten-free, low calorie, high in fiber.
Cultivation step by step
Sowing (first half of May, outdoors): sow seeds directly into the ground with spacing of 1 × 1 m, 2–3 seeds in one spot, at a depth of 2–3 cm.
Selection of the strongest plant: after germination, we leave one seedling in one place – the strongest one.
Care: sunny location, fertile and moist soil, preferably after manure. Regular watering at the root. Mulching reduces weeds.
Harvest (October): harvest fruits only when they are completely yellow – then the pasta effect is best. Unripe fruits give a "mash" instead of "spaghetti."
Usage
Classic: like spaghetti – cut the squash in half, remove seeds, place in the oven at 200°C for 30–40 min (or boil for 25 min). After removing, use a fork to pull apart the flesh – it will naturally form long strands. Serve with tomato sauce, pesto, or garlic olive oil. Ideal for diabetics (significantly lower GI than wheat pasta), gluten-free diets, and keto.
Gardener's tip
The longer the squash is stored in the pantry before cooking, the better the "spaghetti" effect. Freshly picked from the bed, the flesh is still too soft – it becomes mushy. After 4–6 weeks of storage, the fibers are long, elastic, and perfect. Harvest October fruits, cook only in November / December.
Specification
| Latin name | Cucurbita pepo |
|---|---|
| Variety | Warsaw Spaghetti |
| Type | bush spaghetti squash |
| Fruits | oval, slightly elongated |
| Number of fruits per plant | 6–8 |
| Skin color | green → yellow (when ripe) |
| Flesh | fibrous, breaks into spaghetti-like strands |
| Position | sunny, fertile |
| Seasonality | annual plant |
| Sowing time | first half of May (for planting) |
| Harvest time | October |
| Spacing | 1 × 1 m |
| Net weight | 2 g |
| Manufacturer | W. Legutko |
| EAN Code | 5903837415106 |
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