Spaghetti – Squash

Description

Spaghetti – Squash

Spaghetti Squash. A real novelty fruiting squash, growing on small to medium sized trailing vines, which produce numerous pale yellow oblong fruits of 8-10 Inches. Boil or roast the fruit whole for 20-30 minutes, remove the seeds, then fork out the like flesh in long strands, serve with a sauce or season to taste, delicious.

Cultivation Advice

• Spaghetti squash is a warm-season crop. Start seeds indoors 4-6 weeks before the last expected frost or sow seeds directly in the garden once the soil has warmed up.
• Choose a sunny location with well-draining soil.
• Amend the soil with compost or well-rotted manure to improve fertility and drainage.
• Spaghetti squash prefers slightly acidic to neutral soil with a pH between 6.0 and 7.0.
• Plant seeds or seedlings in hills or rows with spacing of about 3 to 4 feet between plants. Each hill can have 2-3 seeds, and if more than one plant germinates, thin to the strongest seedling.
• Keep the soil consistently moist, especially during the flowering and fruiting stages.
• Water at the base of the plant to prevent water on the leaves, which can reduce the risk of fungal diseases.
• Apply a layer of mulch around the plants to conserve moisture, suppress weeds, and maintain a more even soil temperature.
• Fertilize with a balanced, all-purpose fertilizer at planting time and then again when the vines start to develop.
• Avoid excessive nitrogen, as this can promote excessive foliage growth at the expense of fruit development.
• Spaghetti squash plants develop long, trailing vines. Providing support, such as a trellis or a sturdy fence, can help keep the fruits off the ground and save space in the garden.
• Keep an eye out for common garden pests such as aphids and squash bugs. Handpick or use insecticidal soap for control.
• Companion planting with herbs like basil can help deter pests.
• Spaghetti squash plants produce both male and female flowers. Bees are the primary pollinators, so encourage pollinator activity in your garden.
•  Harvest spaghetti squash when the fruits reach their mature size and the rinds are hard. This is typically 80-100 days after planting. – Cut the squash from the vine, leaving a short stem attached.
• Cure the harvested spaghetti squash by placing them in a warm, dry location for 1-2 weeks. This helps the skin harden, extending storage life.
• Store cured spaghetti squash in a cool, dry place. Properly stored, they can last for several months.
• To enjoy the spaghetti-like strands, cut the squash in half, remove the seeds, and bake or steam until the flesh is easily scraped with a fork.
• Use the “spaghetti” in place of traditional pasta or in various recipes.
• Rotate crops each year to reduce the risk of soil-borne diseases.
• Provide good air circulation by spacing plants adequately and pruning excess foliage.
• Plant companion crops that can help deter pests and enhance the overall health of the garden. Marigolds, for example, are known to repel certain pests.
• Plant spaghetti squash at the appropriate time for your region. Ensure that the growing season is long enough for the squash to mature before the first fall frost.
• Spaghetti squash is sensitive to frost. If there’s a risk of frost before the fruits mature, consider covering the plants or harvesting the squash early.
• Harvest spaghetti squash regularly as they mature. This encourages the plant to continue producing more fruits.
• Water at the base of the plants to minimize moisture on the foliage, reducing the risk of fungal diseases.