Hebrew: דְּלַעַת סְפַּגֶטִּי, dela’at spageti
Family: Gourds (Cucurbitaceae Juss)
Scientific name: Cucurbita pepo var. fastigata
Spaghetti squash is a pumpkin variety originating in the Americas. The gourd family includes a wide variety of annual plants. Their root system is highly extensive and can reach up to two meters deep. The roots develop rapidly after germination, growing up to twenty-five cm per day. Sometimes, the root system spreads more extensively than the plant’s foliage, which explains the success of gourds in dryland farming. This also highlights the importance of soil cultivation in preparation for the shemitah year. Gourds are climbing plants equipped with tendrils—spiral-like structures that allow them to latch onto objects and climb upwards. This characteristic has been utilized to use pumpkins for shading structures.
The vegetable is incredibly diverse, its size ranging from that of a fist to giant vegetables weighing several hundred kg. Their shape varies as well—round, bottle-shaped, ribbed, and more. The colors include green, red, orange, yellow, and others. The plant’s growth also differs, from compact bushes to sprawling vines that extend over long distances. Among the many gourd species, notable varieties include butternut squash, acorn squash, spaghetti squash, and more.
The plant has multiple uses. The pumpkin can be eaten fresh as a vegetable, while its seeds are consumed after drying and ripening. Another use involves utilizing the shell for drawing water, while placing a stone in the shell, referred to by the Sages as hakruyah. Dried pumpkins were also used in grapevine layering, where the dried pumpkin served as a pipe; and other purposes.
The gourd family played a significant role in ancient agriculture and rabbinic literature. The Mishnah refers to gourd fields as midela’ot and mentions various pumpkin varieties, including Greek pumpkin, Egyptian pumpkin, and harmutzah pumpkin.
The exact identification of these species remains a topic of scholarly debate, particularly regarding their specific varieties. However, it is widely accepted that the plant known as kara pashut (known today as bottle gourd) was the primary pumpkin species cultivated in the region. Other pumpkin varieties were likely cultivars or subspecies of this plant, distinguished by specific traits. Additionally, species such as watermelon (Citrullus lanatus) and citron melon (Citrullus colocynthis) have been associated with pumpkins in historical texts.
Many researchers believe that the modern pumpkin (Cucurbita spp.) was not among the species referenced in rabbinic literature, as it likely originated in the Americas.
Kilei zera’im & kilei hakerem (interplanting mixed species: annuals & grapevines): Gourds have a high tendency to spread in fields. Some opinions state that a distance of two cubits (approx. 1 m) must be maintained from other species in all directions. If planting two different gourd species, the required separation is four cubits (approx. 2 m). Appropriate distances should also be maintained from grapevines.
Kilei ilan (grafting mixed species): In recent years, due to reduced pesticide use, various gourd species—such as watermelon, melon, cucumber, and squash—have been grafted onto pumpkin rootstocks. While grafting dissimilar species is forbidden under the kilayim prohibition, but the resulting vegetable (or fruit) is permitted to eat post-facto.
Kitniyot (legumes): A recent halachic debate concerns whether pumpkin seeds fall under the Passover restriction on kitniyot. Some argue that if pumpkins are grown primarily for their seeds, the kitniyot restriction applies. However, most posekim do not consider pumpkin seeds as kitniyot since the vegetable itself is permitted on Passover, and it would be illogical to prohibit its seeds while allowing the vegetable.
Matanot aniyim (gifts for the poor): The obligation to leave gifts for the poor applies to crops that mature uniformly and have a long shelf-life. Pumpkins meet these conditions and must be left in the field for lekket, shichechah, and pe’ah.
