Vegetable Spaghetti Squash

VEGETABLE SPAGHETTI SQUASH

CULTURE: Sow seed indoors in 2.25 in/6 cm peat pots May 1st @ 3 seeds per pot; 0.25 in/6 mm deep, cover seed lightly with fine soil and firm. Germinate @ 70°F/21°C soil temp. for 5 days. Grow seedlings for 2 weeks @ 65-70°F/18-20°C air temp. Thin seedlings to the strongest seedling per pot, about 4 or 5 weeks after seeding. Reduce air temp. to 60°F/16°C to harden plants slightly for a few days before setting them outside. Make sure that air and ground temps. are above 60°F/16°C before transplanting outdoors. (June 10th at our farms). This variety matures early in the season and seed may also be sown outdoors in hills 3 ft/91 cm apart about the end of May or first week in June. Rows should be spaced 6 ft/2 m. apart.

HARVEST: Fully mature fruit are 8-10 in/20-25 cm long and yellow in color. They must be cooked without peeling or cutting, at this stage for 30 min. in boiling water. To serve, cut squash in half, remove seeds from the center and pull the spaghetti-like pulp from the shell. Truly a delicious novelty. Fruits may be stored for early winter use @ 60°F/16°C degree air temp. and relative humidity of 70%.