spaghetti squash
I highly recommend you grow them next year. Just harvested mine last week. 5 plants and probably 15 or so fruit in poor conditions in my area this year butt the reason I recommend is I had my first one tonight. Combined it with onion, mater, basil and olive oil topped with parmesan cheese and it was a huge plate and great. Say 400 calories for what would have been1 grand with pasta. I will probably do twice as many next year if mine store well.
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- !potatoes!
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We just had our first spaghetti squash for dinner tonight.
It was awesome. A little bit of oil, some parm cheese and garlic and parsley... mmm
This year I left them on the vine until they were golden yellow (almost orange). So much better than last year when I think we picked them too early. They tasted a bit starchy.
So am I to understand that all the squashes ripen at once and then that's it for the plant?
It was awesome. A little bit of oil, some parm cheese and garlic and parsley... mmm
This year I left them on the vine until they were golden yellow (almost orange). So much better than last year when I think we picked them too early. They tasted a bit starchy.
So am I to understand that all the squashes ripen at once and then that's it for the plant?
- jal_ut
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I grow them, and find they move very well at market. People like them. They do not all ripen at once on my plants. In fact, the harvest seems spread out pretty good. Personally I prefer a Hubbard, Acorn or Butternut for eating.
Freezing squash tends to turn it into mush. I guess for a winter squash that is pretty creamy anyway once cooked it would work. I think it will ruin the "spaghetti" of the spaghetti squash.
Freezing squash tends to turn it into mush. I guess for a winter squash that is pretty creamy anyway once cooked it would work. I think it will ruin the "spaghetti" of the spaghetti squash.
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