Advice from the Help Desk of the
UC Master Gardener Program of Contra Costa County
Client: My spaghetti squash are growing like crazy but are not ripe. What can I do?
(both pictures courtesy of client.)
Response from the UCMGP Help Desk: Thank you for contacting the Master Gardener help desk with your spaghetti squash question.
Spaghetti squash is one of the winter squash varieties along with acorn, butternut and hubbard squash. They are called winter squash because although grown in summer, they can be stored unrefrigerated to be eaten in the winter.
The secret to harvesting good winter squash is patience. Even though it may be at its maximum size, the squash needs to be left on the vine until it has formed a hard shell. It's better to leave them too long than to pick them early. Wait until the stem turns brown and the shell has finished changing color before harvesting. That way you will know it is completely ripe.
When you harvest, leave a 2" stem on the squash. Store them in a dry, dark place as close to 50-60°F as possible, and your winter squash should last in storage at least 2 months.
Please let us know if you have more questions. Happy gardening!
Editor's Note: An interesting blog post on growing spaghetti squash in the Solano County MG's blog “Under the Solano Sun” is highly recommended, especially for the comments.
Help Desk of the UC Master Gardeners Program of Contra Costa County (SEH)
Note: The UC Master Gardeners Program of Contra Costa's Help Desk is available year-round to answer your gardening questions. Except for a few holidays, we're open every week, Monday through Thursday for walk-ins from 9:00 am to Noon at 75 Santa Barbara Road, 2d Floor, Pleasant Hill, CA 94523. We can also be reached via telephone: (925) 646-6586, email: ccmg@ucanr.edu, or on the web at http://ccmg.ucanr.edu/Ask_Us/ MGCC Blogs can be found at http://ccmg.ucanr.edu/HortCoCo/ You can also subscribe to the Blog (http://ucanr.edu/blogs/CCMGBlog/).
- Author: Susana C. Bruzzone-Miller
Pumpkin Pumpkin, a beloved children’s book by Jeanne Titherington came to life on October 11th and 18th. HAREC hosted Kindergarteners for a new fall field trip experience. They came in cars and busses ready to enjoy the literature based journey of a pumpkin from seed to pie.
Herbi, our seed puppet, kicked off the program explaining the parts of the plant and what plants need to grow. A reading of Titherington’s book, sensory table and raised beds filled with a variety of winter squashes, cooking demonstration and sampling of Pumpkin Pie Dip were some of the activities. Parents eager to find easy, healthy, kid-friendly snack ideas welcomed colorful take-home recipe cards and the nutrition message—winter squashes are an excellent and versatile seasonal choice that fits nicely into MyPlate providing plenty of Vitamin A and Fiber and can help meet the goal of making half your plate fruits and vegetables.
After a hayride tour of the REC and stop at the mini pumpkin patch, the morning ended with plenty of physical activity—running up, down, and the through the hay pyramid and maze. Clutching their small orange orbs, students left with big smiles. Teachers appreciated how much learning……and fun was packed into a couple of hours.
- Author: Jeannette E. Warnert
The Sacramento Bee ran a comprehensive feature this week about winter squash, drawing information from a variety of sources including UC agricultural research reports.
According to the article, a significant difference between winter squash and summer squash is shelf life. Thin-skinned summer squash - such as zucchini and yellow crook-neck - should be eaten soon after harvest. In contrast, immature winter squash may be eaten during the summer, but can also be allowed to mature, stored for months and eaten in the winter. Winter squash should be harvested before the first frost, cured in the sun for a few days and then kept for up to five months in a cool dry place.