Whether you are a founding father gardener or a seasoned expert , you know that growing your food is a satisfying endeavor . Planting spaghetti mash from semen , raise it through the growing season and catch it bear yield is a fantastic experience . Once the squash vine has ripened , though , you may be wondering what to do with the bounty . An abundant craw is where proper storage comes in .
How to Pick Spaghetti Squash
Unlike other winter squashvarietieslike butternut and acorn squash , spaghetti squeeze does not continue to ripen once you break up it . For this reason , making sure it is only ripe before harvesting it is essential . Not only does immature spaghetti squelch taste bland , but it also baffle speedily . If you plan on stash away the squash , obviously this is a job .
To be sure the spaghetti squash is in full ripe , look for the following signs :
Tip : Most spaghetti squelch are a brightly yellow or golden when ripe . However , some varieties may grow with a different colour . arrest your seminal fluid bundle to be certain what the last color should be .
Preparing Spaghetti Squash for Storage
Once you have reap your spaghetti squelch , you have to get it quick for prospicient - condition store . Start by dusting off any dirt or debris that stick to the fruits .
Then , wash each squash cautiously with an antibacterial grievous bodily harm or a weak bleach and water solution . Cleaning the squash vine this way will belt down any bacterium that might be on the rind . It will also help prevent unexampled bacterium from growing .
Tip : Some people prefer to use vinegar as a more organic way to wash the squash . Although this will mould , the squash will not store as long so inspect them regularly for signs of spoilage .
Storing the Squash in a Root Cellar
The most prevalent method acting ofstoringwinter squash is by using a stem root cellar or a cold , dark basement . The combination of cool temperature and no light help the spaghetti squash stay fresh for several months .
The ideal temperature for hive away spaghetti crush is between 50 - 55 ° F ( 10 - 13 ° vitamin C ) . Additionally , there should be adequate airflow and minimal inflammation . Do not pile mash on top of each other , and do not lay the squash directly on the base . or else , put the individual mash on a layer of paper or shelves .
crest : Despite the care you take , some squashes may still spoil in storage . You should check them weekly , expect for indulgent spots or cuts . If you see any , remove the squash rackets immediately to prevent the rot from spreading through the entire crop .
Freezing Spaghetti Squash
If you have limited entrepot place or do not have access to a basement or root cellar in which to lay in your spaghetti squelch , you may also freeze the squash . Although some winter squash like butternut or acorn squash can be stored uncooked , spaghetti squash has to be fudge before freeze down .
However , it is a very simple process to make the spaghetti squash . you’re able to either steam or bake the squash , then overstretch the string out of the racing shell with a ramification . Let the squash nerveless completely , then place into a freezer bag . Let out as much atmosphere as possible , the stock the base flat in the deep freezer . Spaghetti mash will keep in the deep freezer for several months .
crown : To reduce the wet in the bags , leave the cooked spaghetti squash in a cullender in the fridge overnight . Doing so earmark the piddle to drain out and prevents the chain from becoming mushy .
Preparing Stored Spaghetti Squash
Whether you have salt away the spaghetti mash in a root wine cellar or the freezer , the taste is just as good as if you pluck it fresh . Either cook the raw squash or thaw out the frozen ones and exercise in your best-loved recipe . You will be glad you take the time to lay in your crop right when you are eating it during the winter !
