Spaghetti squash is an heirloom that originated in Asia in 1850 in Manchuria, China, and was very popular in the villages. In 1921, the Aichi Prefectural Agricultural Research Station in Japa introduced spaghetti squash, and in 1934, the Japanese Sakata Seed Company began selling wholesale seeds. In 1936, the Burpee Seed Company in the US sold the first Sakata "vegetable spaghetti" seed.
 
This variety produces several squashes growing to 12 inches long and 6 inches in diameter and weighing 4 - 8 pounds, and changes color from white to pale yellow to golden yellow when it is ready to harvest. Spaghetti squash is high in fiber, vitamins, and minerals and is used as a pasta alternative due to its mild taste that absorbs the flavors of the herbs, sauces, or spices it's cooked with.
 
Plant next to dill, garlic, parsley, borage, marigolds, mint, oregano, rosemary, thyme, calendula, bee balm, catnip, catmint, zinnias, and snapdragons to repel harmful pests, attract predatory insects and pollinators. Interplant with peas and beans to add nitrogen to the soil and balance pH levels. Squash provides shade to radishes and other small root vegetables. Don't grow next to potatoes or pumpkins.
 
Starter will be in a 4" reusable nursery pot.