Spaghetti squash Makaronowa Warszawska

A variety of a branching type of growth forming about 10 oval elongated fruit. Young fruit has green, spotted skin turning sandy-honey with ripening. The flesh disintegrates into “spaghetti” when cooked or roast, and can be used for baking. The fruit is harvested in autumn. The spaghetti squash practically does not require any chemical protection.