Spaghetti squash has uniquely textured, stringy flesh with a neutral flavor that pairs well with sauces. Vines typically produce many three-to-four pound fruits. Stores exceptionally well, thanks to its hard yellow rind.
Squash is perfect for long-term storage, is easy to grow, and is incredibly nutritious. It is amazing roasted and added to soups, salads, pastas, and even baked goods.
Plant seeds directly in the garden after the last frost date, or start indoors three to four weeks before transplanting outside. Sow in a sunny area with rich, fertile soil. Thin each hill to the two strongest plants. This variety is typically grown in mounds, but it can be trained to climb a trellis in smaller gardens. Winter squash need at least 4 feet between mounds, but 6 feet is better. Place seedlings 4–6 inches apart in the mound. Water gently with a watering can or gentle spray of a hose immediately after planting.
The best way to harvest winter squash is with a sharp (and clean) pair of hand pruners or a sharp knife. Trying to twist the fruits off the vine can damage the plant and make the squash unfit for storage. Use your chosen tool to cut each spaghetti squash off with a good 3–4 inch of stem attached.
Harvest a squash from the vine and store it indoors, allowing it to sit for at least three to six weeks up to several months. Slice open the squash and use a spoon to scoop out the seeds. Wash the seeds to remove any flesh and strings. Cure the seeds by laying them out in a single layer on a paper towel to dry. Store them this way in a place that is dry and out of direct sunlight for up to six years.