The spaghetti pumpkin is a high-yielding, early pumpkin variety of the garden pumpkin (Cucurbita pepo) from the cucurbitaceae family.
The shape of the fruit is cylindrical. The fruit size (diameter times height) is 13 to 16 centimeters by 20 to 30 centimeters. He has a weight of 1.5 to 3.0 kilograms. The flesh is light yellow and has long fibers that vaguely resemble spaghetti and give the pumpkin its name. The number of fruits on a plant is 4 to 8. The habit is creeping (space requirement 3 m²). It has a ripening time of around 100 days. Since the spaghetti squash can be stored easily due to its hard shell, it is on sale from around the beginning of September to the beginning of January.
Learn how to make Spaghetti Squash in a simple, easy and fast way!
The spaghetti squash is also valued for its ease of preparation: it can be cooked, steamed or baked whole or in halves. Then the pulp can be torn into spaghetti-like threads.
1 spaghetti squash
olive oil, as needed for brushing
kosher salt, as needed for seasoning
- Cut the pumpkin into rings;
- Remove seeds;
- Brush both sides with olive oil;
- Salt both sides;
- Roast in oven;
- Shred with a fork;
- Your Spaghetti Squash is ready!