Squash variety that when opened, this particular variety of squash has a flesh that is very 'stringy' hence the name spaghetti. The flesh has a sweet taste which makes it ideal with many different types of meal and is a very good alternative to potatoes when fried. The bright yellow skin is not as soft as that of a courgette but it is also not as hard as a 'standard' squash so it really falls between the two, we think it is more of a squash.

The seeds are quiet hard so to speed up the germination process you can always soak them in warm water for a couple of hours before planting. It is very important to remember that whilst warm water is better to use than cold, the seed do not want to then be placed in cold soil.

Once transplanting outside the squash like clean and deep soil. Like all types of squash/courgette it likes plenty of organic matter and regular watering. To ensure the best crop only keep the best plants on each runner.

Sow these seeds from April until late June or early July and harvest right through until October.

Now these are seriously very good to eat.

Pepper Seeds - Padron find out more

Squash Lunga Piena di Napoli find out more

Loofah find out more

Verde d'Elne Celery find out more