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Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Spaghetti Squash |
| Scientific name | Cucurbita pepo |
| Family / Genus | Cucurbitaceae / — |
| Produce category | Cucurbit |
| Produce subcategory | Winter Squash |
| FSMA 204 covered? | No |
| PLU — conventional | 4792 |
| PLU — organic | 94792 |
| AGROVOC URI | c_7200 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 20.
| Variety | Market share | Notes |
|---|---|---|
| Spaghetti (Standard) | 30% | The classic, widely recognized spaghetti squash. Oblong, pale yellow skin, stringy yellow flesh when cooked. Good storage qualities. Often refers to older open-pollinated types or established F1 hybri |
| Tivoli | 20% | An early maturing, compact bush habit variety, making it suitable for smaller gardens and commercial growers with limited space. Produces uniform, medium-sized, oval fruits with good flavor and yield. |
| Pinnacle | 15% | Known for high yields and good disease resistance, particularly to powdery mildew. Produces large, uniform, oval fruits with excellent quality and storage potential. A strong performer for commercial |
| Hasta La Pasta | 10% | A compact, semi-bush variety producing medium-sized, oval fruits. Valued for its early maturity and good yields in smaller spaces. Offers good flavor and texture. |
| Small Wonder | 8% | A mini spaghetti squash variety, producing small, round to oval fruits (typically 1-2 lbs) perfect for single servings. Features a compact plant habit. Popular for specialty markets and home gardens. |
| Orangetti | 7% | Distinguished by its vibrant orange flesh, indicating higher beta-carotene content than traditional yellow varieties. Produces medium-sized fruits with good flavor and texture, offering a nutritional |
| Sugaretti | 5% | A smaller, sweeter spaghetti squash variety. Produces uniform, oval fruits with a slightly sweeter flavor profile, appealing to those looking for a milder taste. Good for specialty markets. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: 50°F.
- Freezing point: 30.2°F. Hard limit.
- Handling urgency: 2 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | very_low |
| Production rate (20°C) | 0.5 µL/kg·h typical (0.1–1) |
| Sensitivity class | low |
| Sensitivity threshold | 1 ppm |
| Climacteric? | No |
Agent note: Spaghetti squash is non-climacteric and produces very little ethylene. It is also not highly sensitive to external ethylene, but prolonged exposure to high levels may reduce storage life or induce senescence.
Mixed-load compatibility
Mixed vegetables (non-ethylene sensitive, non-odor emitting)
Operational flags
- Can be top-iced? No
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Stable to slightly increasing due to health-conscious consumers seeking pasta alternatives
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.6 |
| Income elasticity | 0.2 |
| Organic premium elasticity | -1.2 |
Market share by variety
| Variety | Share |
|---|---|
| Standard Spaghetti Squash | 100% |
Pack sizes
- 35-40 lb cartons
- 50 lb cartons
- Bulk bins
Source: GDF v2.1.1 s09_market_intelligence.
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