Like pumpkin, acorn squash or butternut squash, spaghetti squash is a winter squash distinguished from summer squash by its hard outer rind. However, spaghetti squash differs from any other squash because the inner flesh, when cooked, looks like thin strands of spaghetti. Spaghetti squash, sometimes known as vegetable squash, is ready for harvest in late summer or early autumn, approximately 40 to 50 days after the appearance of blooms. If you store spaghetti squash in a cool, dry location, it retains its freshness for several weeks. Avoid harvesting unripe squash, as the squash spoils quickly.
Watch for the color of spaghetti squash to change from creamy off-white to dark, golden yellow. Don't harvest spaghetti squash with a green tint, as the green is an indication that the squash isn't ready to pick. Ripe spaghetti squash has a deep, even color.
Scratch the rind with your fingernail. If the rind is soft and easily scratched, allow it to ripen for a few more days. Ripe spaghetti squash is hard and resists scratching.
Harvest spaghetti squash by cutting the stem with garden shears or pruners. Avoid pulling the squash from the vine, as you may accidentally dislodge the stem. Leave a 2- to 3-inch length of stem, as removing the stem causes the squash to rot.
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Things You Will Need
- Garden shears or pruners
- Before storing spaghetti squash, wipe the rind with a solution of 10 percent household bleach and 90 percent water, as the solution kills mildew and mold that may be hiding on the rind.
- Store spaghetti squash in a cool, dry room where temperatures are between 50 and 60 degrees Fahrenheit. Store the squash in a single layer, not touching, to allow air circulation.
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