Photo by Melody

PlantFiles: Winter Squash, Spaghetti Squash
Cucurbita pepo 'White Fall'

Family: Cucurbitaceae (koo-ker-bih-TAY-see-ee) (Info)
Genus: Cucurbita (koo-KER-bih-ta) (Info)
Species: pepo (PEP-oh) (Info)
Cultivar: White Fall

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12-18 in. (30-45 cm)

6-8 ft. (1.8-2.4 m)

Days to Maturity:
81 to 90 days

Mature Skin Color:

4 to 6 pounds (2 to 3 kg)


Disease Resistance:
Unknown - Tell us

Seed Type:

Other details:
Unknown - Tell us

Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)

Propagation Methods:
From seed; direct sow after last frost

Seed Collecting:
N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed

Click thumbnail
to view:

By Farmerdill
Thumbnail #1 of Cucurbita pepo by Farmerdill


No positives
1 neutral
No negatives

Gardeners' Notes:

Neutral Farmerdill On Feb 17, 2005, Farmerdill from Augusta, GA (Zone 8a) wrote:

From Known-You Seed which offers this description; "This hybrid vegetable-spaghetti squash can be substituted for spaghetti when steamed. The noodle-like flesh can be used in salads or mixed with soy sauce and other seasonings for a unique Oriental flavor. Its taste is similar to spaghetti or to sea jelly in Chinese dishes. Well adapted to mild, cool climates; not suitable for hot areas. Fruit will reach maturity 40 days after flowering. Powdery mildew and virus control is necessary. Fruits are creamy-white, oblong, about 23 cm in length and 15 cm in diameter, weighing about 2.5 kg. Flesh is creamy-white when raw and turns yellow after cooking. Fruit may be stored for months. "

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