Spaghetti Squash

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Kokopelli Spaghetti Squash, a very peculiar pumpkin

Spaghetti Squash (Pepo curcubita) is a very old variety from the Manchurian region of north-eastern China. The name comes from an attribute that made it popular, once the squash is cooked, the highly fibrous flesh turns into thin strands reminiscent of spaghetti.

This distinctive feature provides a wide range of options in the kitchen, accompaniment dishes or as a spaghetti substitute. It is a highly recommended for children as this characteristic makes it more appealing to them.

It can be cooked in the oven, in the microwave or boiled. It is usually split in half lengthwise for better cooking and to separate the fibres more easily. Once cooked, the strands come out almost by themselves, just scraping with a fork.

Kokopelli Spaghetti Squash, simple cultivation

Spaghetti Squash seeds should be sprouted after the last frost in spring. Most cultivators germinate them indoors in a greenhouse a month in advance, and place them outdoors after the last frost.

Once the frost is over, wait at least 15 days before transplanting. It requires a rich soil, planting them a distance of about 90cm from each other.

Once the summer has passed, all the new flowers that have not yet become fruit should be removed. There is not enough time to reach maturity, thus the plant can devote more energy to the ones already turned into fruit.

The most efficient method to know the pumpkin is ready to harvest, is try to dig the nails into the skin and if succeeds, it is still not mature enough. Store the fruit in dry and cool conditions, and will last from two to three months without problems.

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