Flavor : Mellow with a mild flavor

Preparation ideas : Preheat to 400 F. Carefully cut the squash in half lengthwise. Use a spoon to scrape out the seeds and stringy bits of flesh. You don't want to remove the flesh. Place the squash halves upside down in a deep dish. Add a little water to just cover the bottom of the baking dish. Roast the squash for 30 to 45 minutes, depending on the size of the squash. Remove from the oven and flip the halves flesh side up. The squash is ready when it is easy to shred the flesh into spaghetti-like strands with the tines of a fork. You can do a taste test and if the strands are crispier than you prefer, put them back in the oven for a bit longer. If you prefer long, spaghetti-like strands, rake your fork in the same direction as the strands. If desired, toss the sprigs with butter or olive oil, salt and pepper.

Seed Type : Heirloom

Latin name : Cucurbita pepo

Sow the seeds directly after the last frost, or for an earlier crop, start indoors 3-4 weeks before the last frost. The soil should be rich and well drained. Requires generous watering in dry weather.

Seeding depth: 2.5cm (1")

Space between plants: 60 to 90cm (24 to 36")

Space between rows: 1.5 to 1.8m (5 to 6')

Boil or cook fruit until skin can be pierced with a fork before opening.