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Cucurbita argyrosperma, also called the cushaw squash and silver-seed gourd, is a species of winter squash originally from the south of Mexico. [3] [4] This annual herbaceous plant is cultivated in the Americas for its nutritional value: its flowers, shoots, and fruits are all harvested, but it is cultivated most of all for its seeds, [5] which are used for sauces.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes. Common names can differ by location. The varieties included below are members of the following species: C. argyrosperma; C. ficifolia
Tips, tricks on growing summer squash in your garden. For premium support please call: 800-290-4726 more ways to reach us
Spaghetti squash has a great party trick: After halving and removing the seeds, roasting or microwaving it, you scrape out the flesh with a fork, and it forms strands, like spaghetti (hence the name).
Cooking with squash is easy to do, especially in pastas, soups, and more. Look for these different types of winter and summer squash varieties.
The seeds, which are 12 mm (0.5 in) long and 7 mm (0.3 in) wide, weigh about 4 g per 100 seeds, [10] with the seed coat accounting for about 30% of the seed weight. [5] The seeds often remain viable for months or even years within an undamaged gourd. [5] One hectare of plants can produce 2.5 tons of seed. [10]
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It bears notable similarities to Tatume squash or Calabacita, a Cucurbita pepo variety widely grown in Mexico and parts of Texas with a similar vining or climbing and fruiting habit [3] The dark green spherical fruit, when fully ripe, is about the size of a tennis ball. The young fruit is often harvested before it is fully ripe when it has a ...