Cucurbita pepo, or spaghetti squash, is native to Mexico and Central America and can be many different winter squash. The pulp and flesh of a spaghetti squash look like spaghetti noodles, and that is what inspired the name. Spaghetti squash supplies an abundance of nutrients that are essential, such as vitamins C and A and is easy to develop. Once the danger of frost has passed, then you can safely sow squash seeds or plants and crop in a few months.
Spaghetti squash varieties can get an exterior which ranges in color from tan. The’Vegetable’ spaghetti type is the traditional and conveys squash which are light tan to pale yellow in colour. ‘Hasta la Pasta’ is a orange skillet and can be sweeter than other forms. ‘Orangetti’ is spaghetti squash’s orange variety and’Tivoli’ is yields fruit which tastes somewhat like a potato and a variety.
Spaghetti squash grows best in full sun and in. Wait until the danger frost has passed, which can be about mid-March to mid-April in northern areas along the West coast, such as San Francisco. Start spaghetti squash seedlings indoors and transplant them outside. Dig a hole slightly larger than the plant’s origin. Carefully arrange the plant in the hole and fill with soil. Otherwise spaghetti squash seeds outside, 1 inch deep, leaving about 12 inches of space between each seed. Water seeds or the plants immediately after planting.
Once the squash have begun to grow, thin them so there is about three to four feet between each one. This may encourage the plants to bear fruit. It might also encourage the squash. Pull weeds from around the skillet plants frequently. Weeds can rob your spaghetti squash plants of the water and nutrients they need to thrive. Water skillet plants especially when the weather is warm and dry. Watch for spider mites, that can be common garden pests which attack squash. Use an insecticide approved to help stop them from damaging your harvest.
Spaghetti squash is ready to harvest in autumn or late summer, depending on if you planted it outdoors. You may know your squash is ready to pick when the stem starts to crack. The rinds will also harden and increase in colour. Cut the skillet from the blossom with a pair of gardening shears. Store the squash in a single layer and at a cool, dry area. This helps stop the squash from rotting.