I’ve grown squashes for as long as I can remember, and spaghetti squash has always been in rotation. Follow these tips for growing and harvesting, and you’ll have a crop of your own next season.
Growing Spaghetti Squash
I recommend starting with transplants. Plant them in a spot with full sun about 2 weeks after the last spring frost. Spaghetti squash requires loose, well-drained soil. I suggest adding some compost to it as well since the plants need nutrient-dense soil. Plant spaghetti squash in hills, with 3 or 4 transplants per hill and 3 feet between each hill.
Water your spaghetti squash plants regularly. After the peak of summer, remove blossoms from the squash plants. You’ll want their energy going into growing the squashes on the vine.
If they sit in one place too long without air circulation, your spaghetti squashes will start to rot. To prevent this, place boards or tiles underneath them.
Spaghetti Squash in Containers
My favorite spaghetti squash to grow in containers is the ‘Tivoli‘ variety. It’s high-yield and has short vines with a sturdy, upright habit. The plant will reach about 2 feet tall and may stretch up to 3 feet wide in containers.
Use a large container, no smaller than 5 gallons. During the growing season, feed the plants lightly to make up for the lack of nutrients in the potting soil.
Harvesting Spaghetti Squash
Unlike other types of squash, spaghetti squash needs to be harvested when it is fully mature. One trick for testing this is to scrape your fingernail against the skin of the squash. If your fingernail punctures the squash skin, it needs more time to mature.
You can store spaghetti squash in a cool, dry place for at least a couple of months. Don’t wash your squash before storing it. Moisture is the enemy!
Make sure the squashes don’t touch one another and turn them once a week. You can also store the spaghetti squash in the refrigerator for about 2 weeks.
You can learn more about the health benefits of spaghetti squash here.