As a gardener, I love growing all kinds of vegetables – especially unique ones like spaghetti squash. I love seeing the plant grow, and watching the leaves unfurl and the yellow flowers bloom. Although you can eat unripe spaghetti squash, it’s good to know exactly when you should pick a spaghetti squash to get the most out of your plant.
A spaghetti squash plant is a type of winter squash that has a yellow-orange rind and a light yellow flesh inside. It has a unique shape, resembling a large, oblong melon, and can grow up to 8-10 inches in diameter. When cooked, the flesh of the squash separates into long, stringy strands that resemble spaghetti, hence its name. The spaghetti squash plant requires plenty of sunlight and regular watering. It grows best in well-drained, nutrient-rich soil and should be planted in a spot that gets ample sunlight. It is harvested in the fall after its rind hardens.
Spaghetti squash can be used to make a variety of dishes. It can be roasted, steamed, sautéed, or microwaved. It can also be used as a substitute for pasta in dishes like lasagna and as an alternative to noodles in stir-fries. It can also be used to make soups and casseroles. Additionally, it can be used as an ingredient in dishes like tacos, salads, and quesadillas.
When to pick spaghetti squash
At harvest time a spaghetti squash plant is a beautiful sight. Spaghetti squash is usually ready for harvest in late summer or early fall, usually around August or September. The squash is ready to pick when it is a deep yellow color and feels hard. To test for ripeness, give it a gentle thump with your hand and listen for a hollow sound. A ripe spaghetti squash can be twisted and pulled from the vine or snipped with a cutting tool, like a knife or gardening clippers.
An unripe spaghetti squash will be yellow-green in color with a hard, bumpy rind. Its flesh is firm, and when cut open, will not be stringy like a fully ripened spaghetti squash. Its seeds will be white and small. Unripe spaghetti squash can still be eaten and has a flavor similar to a zucchini.
How to store spaghetti squash
Storing whole spaghetti squash is best done in a cool, dry, dark place such as a pantry or basement. The squash should be wrapped in a paper or plastic bag to protect it from moisture and stored at a temperature between 50-55°F. Ideally, the squash should be used within a month of being harvested. If stored properly, spaghetti squash can last up to 3 months. Cooked spaghetti squash will usually stay good in the refrigerator for about 4 days.
To freeze spaghetti squash, first be sure to wash and dry it. Cut it in half lengthwise, and scoop out the seeds. Place the two halves in a baking dish and bake in the oven at 350 degrees Fahrenheit for about 45 to 60 minutes. Once the squash is cooled, scrape out the flesh with a fork and place it into a freezer-safe container. Allow the squash to completely cool overnight before freezing. Label the container with the date and freeze for up to six months. When ready to use, thaw the squash in the refrigerator and use as desired.
Read next: Why Are Your Squash Leaves Turning Yellow?
