Vermicelli Squash (F1 Hybrid, 90 Days)

In the beginning it was all just pasta. But we curious bi-peds decided we needed more variety - linguinni, fettucini, orzo, perciatello, and yes vermicelli. The Vermicelli Squash is pretty much the same - an improved spaghetti - it is earlier, grows more densely in less space, and is a more dependable provider of uniform fruit. This is a positive addition to your diet with great flavor. Spaghetti Squash also provides the can - when the skin becomes hardened the fruit will keep for up to 6 months.

15 seeds

PLANTING

Cucurbita pepo

Germination: 7-10 days

Germination Temperature: Optimum soil temperatures 70-85ºF

Seed Sowing Depth: 1/2-1" deep

Sowing Indoors: 3-4 weeks before last frost. Provide 70-85ºF soil temperature. Sow 2-3 seeds per cell/pot. Sowing into individual biodegradable peat/cow pots reduces root damage when transplanting. Transplant after last frost, 36-48" apart. 

Sowing Outdoors: Sow after last frost when soil temperature is over 70ºF. Sow a few seeds every 36-48". 

How much does a packet plant: 12-15 foot single row, 3-5 hills

Harvest: Before heavy frost. Determine ripeness when the skin has turned color and becomes dull dry. You will be unable to create a dent when pressing your thumbnail into it. Leave two inches of the stem on the squash and manage carefully so there is no damage which can shorten storage life. Cure for 7-10 days in the sun to harden the rind and increase storage quality. Wipe any debris off skin before storing in a cool dark place with 50-55ºF temperatures and 50-65% humidity.

Tips: Plant Vermicelli Squash in fertile soil, amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth.