The spaghetti squash is an oblong shaped winter squash. Fruit can range in color but is mainly comes in yellow or orange shades. It is large seeded and its flesh is bright yellow or orange. Harvest fruit 8-10 in/20-25 cm long. Cut in half end to end, remove seeds, add tsp. brown sugar and tbsp. butter, microwave or cook till tender. Spaghetti-like pulp. Rows should be spaced 6 ft./2 m. apart.
- When you transplant, be very gentle with the roots.
- Squash needs warm soil (60º at a depth of 2 inches)
- Plant them after your early crops such as peas, and lettuce.
- Planting closer to midsummer will help avoid some of the common problems that occur in squash plants.
- Full sun with moist, well-drained soil.
- Squash plants are greedy and require rich soil. It might be a good idea to supplement a bit of compost and manure at the planting site.
- Allow 5 to 6 feet between hills.
- Mulching helps protect the shallow roots, keeps moisture in and keeps the weeds at bay.
- Scratching in some compost or manure or fertilizing when the first blooms come helps.
- Squash likes water and will require it especially as fruit is forming.
- Water squash plants once a week deeply and by deeply I mean at least 4 inches down.
- Keep fertilization and feeding up throughout harvest.
- Unshapely fruits develop when there is a lack of water or nutrition.
- Always cut the squash off of the plant rather then breaking it off. .
- Squash is ready to harvest when the rind is hard and deep in color. Usually September/October
- Winter squash is great for storage and will last in a cool, dark place until needed.
- Freezing Summer squash: Wash it, cut off the ends, and slice or cube the squash. Blanch for three minutes, then immediately immerse in cold water and drain. Pack in freezer containers and freeze.