Well, we just ate our beautiful volunteer spaghetti squash from last year! We harvested it at the end of September. The one and only plant had two fruits - a big and a smaller one. We ate the smaller in December and it was specially delicious - we compared it to a spaghetti squash from the store - the store one was completely tasteless and watery.
So we baked the big one today - it was perhaps a bit dryer than what I remembered the smaller one was, but man! It’s been more than 8 months since we harvested it! The taste was very good! It sat on a shelf of our main room all this time, without any special protection or care. No spoiling whatsoever.
Is this typical for a spaghetti squash?
I’ve saved all it’s seed ( I also saved the seeds from the small one). I wonder now if I will get similar long lasting squashes or if it may have crossed with a volunteer zucchini that was living in the vicinity.
What should I do to preserve this beauty? I suppose plant several seeds and select for these traits that I loved from the mother plant?
I would say that’s just standard for any pepos. Actually I don’t remember any that would have spoiled before that. Have had 1 year without any other problem than seeds sprouting inside (which was a bummer because it was oilseed squash). Other traits sould be more importand. Like how much it dries up or do you need a saw to open one up. It seems common problem with pepos that they are apt for storage, but loose with usability to other species of squash.
Hey Jesse, thanks for your reply! That’s great to know, that pepos can really last a long time - they just usually dry up.
I have not had this experience with acorn squash, courgettes or other spaghettis - they would begin decomposing sooner. This is why I’ve been so surprised with these specimens.
I’m really curious to see what will come up from these seeds.
I depends how ripe you let them ripen. Summer squash and acorn squash are generally eaten before their full ripeness and many might make the mistake ( mistake in terms of judging the ripeness, they are still perfectly edible in whatever stage) with spagetti squash too. If you let them ripen fully they will develop hard skin. One reason why I don’t like pepos as winter squash. Some might be really hard to peel with a knife and even to open you might need a saw.
Thank you so much for this, I really didn’t know that all that you get at the store is not truly ripe. It makes so much sense.
Can I ask you what are your favorite winter squash varieties?
I don’t have favorite varieties. I don’t grow varieties anymore and haven’t grown for years. Those that I have only represent small portion of the variety so it’s better to just grow ton and let them mix to a mix to choose from those that you like. From the species personally I like maximas the best, but moschata has better storage and fruits aren’t much worse. I’d say in both the best fruits i have had from my own seeds.