Spaghetti Squash

Heirloom. Surprise: This winter squash looks like spaghetti on the inside! Scoop out the lengths of mild, slightly sweet flesh and use it like spaghetti for low-cal dishes. The outside of the spaghetti squash begins white and changes to pale yellow when mature. Each plant yields an average of 4-5 fruits. After harvesting, the fruits will store for several weeks. Try growng on a fence or other vertical supports in small-space gardens.

  • Light Full sun
  • Fruit size 9 to 10 inches long
  • Matures 90 to 100 days
  • Plant spacing 48 to 60 inches apart
  • Plant Size Long vine

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance
Nutrition Information

Light requirements: Full sun.

Planting: Space 24 to 72 inches apart, depending on type. (Read the stick tag that comes with the plant for specific spacing recommendations.)

Soil requirements: All squash types need well-drained, nutrient-rich soil. Work at least 3 inches of compost or other organic matter into soil prior to planting. Create raised beds if soil tends to be heavy and poorly draining.

Water requirements: Keep soil consistently moist throughout the growing season. Before vines begin to run, mulch soil lightly to reduce water evaporation. Once vines spread, leaves shade soil and act as living mulch.

Frost-fighting plan: Squash plants are sensitive to frost and are damaged by even a light frost (28º F to 32º F). It’s a good idea to protect newly planted seedlings from late spring frosts by covering plants with straw or a frost blanket. Do not let frost settle on late-season fruits of summer or winter squash. Frost-kissed winter squash won’t store well.

Common issues: Watch out for squash bugs, squash vine borers, and cucumber beetles. If pest problems start early in the season, grow plants beneath floating row covers. Squash can experience blossom end rot, where the end of developing fruits starts to rot. Powdery mildew often appears on leaves in late summer.

Harvesting: For best flavor, pick summer squash like crookneck and zucchini when fruits are small. Winter squash, like acorn, hubbard and butternut, should ripen as fully as possible on the vine, but gather all fruits before frost. Cut squash from vines, leaving an intact stem attached to squash. Having a stem section (one-half to 1 inch) is the secret to successful storage, both short- and long-term.

Storage: Refrigerate summer squash in a loosely closed plastic bag. It will stay at peak freshness and nutrition up to 5 days, and remain useable for up to 14 days (although it may become soft). Winter squash can be stored for varying lengths of time, from a couple weeks to several months. Hubbard and butternut store longest. Research best storage conditions for the type of winter squash you grow.

For more information, visit the Squash page in our How to Grow section.

Nutrition Facts

1 cup cooked spaghetti squash:
  • Calories: 42
  • Carbohydrates: 10g
  • Dietary fiber: 2.2g
  • Protein: 1g
  • Vitamin A: 3% DV
  • Vitamin C: 9%
  • Thiamin: 4%
  • Vitamin B6: 8%
  • Folate: 3%
  • Iron: 3%
  • Pantothenic Acid: 6%
  • Potassium: 5%
  • Manganese: 8%
  • Magnesium: 4%
  • Calcium: 3%
  • Phosphorus: 2%
  • Copper: 3%

Nutritional Information

Compared to other varieties of winter squash, spaghetti squash has a higher water content and is lower in vitamins and minerals. However, it’s also lower in calories, making it a great substitution for pasta if you’re watching calories or carbs. The slightly orange color signals modest amounts of carotenoids, which may significantly lower the risk of lung cancer and other diseases.