Seed | Spaghetti Squash Delight – Anokian Nature Inc.

Seed | Spaghetti Squash Delight

1 sachet

$3.99 CAD

Seed | Spaghetti Squash Delight

$3.99 CAD

Quantity

Spaghetti Squash Delight is a variety prized for its naturally stringy flesh, which transforms into long, pasta-like strands when cooked. Sweet, flavorful, and easy to grow, it offers a generous harvest and stores very well after picking. A versatile squash, perfect for simple, healthy, and comforting meals.

Spaghetti squash belongs to the large family of squashes in the genus Cucurbita, domesticated for over 8,000 years in Mesoamerica by indigenous peoples. These peoples cultivated squashes for their nutritious flesh, protein-rich seeds, and remarkable storage capacity—an essential asset for surviving the winter. Among this immense diversity of squashes, some varieties already possessed fibrous flesh that separated into strands after cooking, a natural characteristic that would later define spaghetti squash.

Unlike many heritage squash varieties known for centuries, spaghetti squash as we know it today was identified and bred much later. Related forms were cultivated in Japan as early as the late 19th century, where it was known as Vegetable Spaghetti. These Japanese varieties, derived from Cucurbita pepo, were later introduced to North America in the early 20th century by seed producers and horticultural researchers, fascinated by its unique flesh that resembles pasta once cooked.

During the 1930s and 1950s, spaghetti squash gradually spread to family gardens in North America and Europe. It perfectly met the needs of gardeners: a vigorous, productive, easy-to-grow plant that offered a unique, nutritious, and economical vegetable. Its popularity increased even further during periods of rationing and later with the rise of a more plant-based and mindful diet.

Adapted to temperate and cold climates, spaghetti squash has quickly become a staple in Nordic gardens. Its ability to store for several months, combined with its natural sweetness and culinary versatility, has made it an essential squash for families wishing to grow their own food.

The Spaghetti Squash Delight is part of this historical lineage. The result of rigorous selection, it perpetuates the qualities that have made this squash famous: a beautifully stringy flesh, a sweet and balanced flavor, good productivity, and excellent storage. Today, it represents the living link between ancient knowledge, 20th-century horticultural selections, and the current return to family farming that is self-sufficient and respectful of living organisms.

Properties and nutritional value

Spaghetti squash is traditionally prized for its digestibility and light texture. Its flesh, rich in water and gentle fiber, is known to support digestive comfort and promote regular bowel movements. In many cultures, it is eaten cooked for its ability to nourish without being heavy, making it an excellent food choice during periods of convalescence or as part of a balanced diet.

Thanks to its natural antioxidant content, particularly beta-carotene and phenolic compounds, spaghetti squash helps protect cells against oxidative stress. It is also valued for its supply of essential minerals, especially potassium, which contributes to the body's fluid balance and proper muscle function.

Spaghetti squash is often included in diets aimed at reducing the consumption of refined carbohydrates, as it offers a filling and naturally low-calorie plant-based alternative.

Nutritional value (per 100g of cooked meat)

Energy: approximately 31 kcal

Water: approximately 91%

Carbohydrates: 7 g

Dietary fiber: 1.5 g

Protein: 0.6 g

Lipids: 0.3 g

Vitamins and minerals:

Vitamin C: supports the immune system

Vitamin B6: energy metabolism

Provitamin A (beta-carotene)

Potassium

Magnesium

Manganese

Nutritional approach

Spaghetti squash is considered a functional, nutritious, and versatile vegetable, particularly well-suited to family diets, vegetarian diets, or those focused on food self-sufficiency. It fits perfectly into simple, healthy cuisine that respects the rhythm of the seasons.

1. Spaghetti squash with butter and garlic (classic recipe)

Ingredients (4 servings)

1 medium spaghetti squash (1.2 to 1.5 kg)

30g of butter

2 cloves of garlic, chopped

Salt to taste

Pepper to taste

Preparation
Bake the whole squash in the oven at 190°C (375°F) for 45 to 60 minutes, or cut in half for 35 to 40 minutes. Scoop out the flesh. Melt the butter, add the garlic and cook for 1 minute, then stir in the squash. Season to taste.

2. Spaghetti squash with traditional tomato sauce

Ingredients (4 servings)

1 cooked spaghetti squash

500 ml of homemade tomato sauce

1 medium onion, chopped

2 tablespoons of olive oil

Salt and pepper to taste

Preparation
Sauté the onion in oil. Add the tomato sauce and simmer for 15 minutes. Stir in the squash and gently reheat.

3. Spaghetti squash with cream and cheese

Ingredients (4 servings)

1 cooked spaghetti squash

250 ml of 15% or 35% cream

100g of grated cheese (cheddar, mozzarella or Gruyère)

Salt and pepper to taste

Preparation
Mix the squash with the cream, season with salt and pepper. Transfer to a dish, cover with cheese and bake in the oven at 200°C for 15 minutes until golden brown.

4. Spaghetti squash with garden herbs

Ingredients (4 servings)

1 cooked spaghetti squash

2 tablespoons of olive oil

1 tablespoon of chopped fresh parsley

1 tbsp chopped fresh basil

Salt to taste

Preparation
Heat the oil, add the squash and herbs. Mix for 2 to 3 minutes and season.

5. Sautéed spaghetti squash with vegetables

Ingredients (4 servings)

1 cooked spaghetti squash

1 bell pepper, cut into strips

1 zucchini, sliced

1 onion, chopped

2 tablespoons of oil

Salt and pepper to taste

Preparation
Sauté the onion in oil. Add the vegetables and cook for 5 to 7 minutes. Stir in the squash, season with salt and pepper, and heat for 2 minutes.

6. Spaghetti squash with Parmesan cheese (simple Italian recipe)

Ingredients (4 servings)

1 cooked spaghetti squash

40g of grated Parmesan cheese

2 tablespoons of olive oil

Salt and pepper to taste

Preparation
Mix the squash with the oil. Serve hot, garnished with parmesan, salt and pepper.

Tip and trick:

Spaghetti squash can be stored indoors for up to 12 months, provided it is unbroken, in a dry, cool, and dark place. It can be stored on a piece of cardboard, for example under a bed or in a room with a moderate temperature if space is limited.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

Species: Cucurbita pepo
Sowing: Early April (under cover, outdoor greenhouse) or early May indoors
Seeds: 2 seeds per pot, early May, and plant out late May/early June
The pots will be ready to be planted in early June.
Sowing depth: 1-2cm
Germination time: 5-13 days
Soil: Slightly acidic, humus-rich, loose, cool and well-drained
Location: Requires very warm growing conditions and plenty of sun
Spacing between plants: 80 to 100 cm
Mature height: 40-60 cm
Maturity: 80-90 days | Productive
Seed per envelope: +/- 25

Our seeds are guaranteed for the year of purchase.