This year I planted Giant Pumpkin, Zucchini and Acorn Squash Seeds in my raised vegetable garden bed. In each of my garden boxes, I planted purchased vegetable seeds under the tomato and potato plants. None of those are growing now!
I do however have a bumper crop of Spaghetti Squash. These have sprouted from seeds sown in previous years that likely got rearranged by my squirrel neighbours. I suspect the squirrels have stolen all of this year’s planting and will hopefully return them next spring.
After I removed several enormous tomato plants from my vegetable boxes, I spent ages rearranging the squash vines. They were a mess, but I did my best to spread the vines around without breaking them. I hung the squash to the best of my ability from the tomato cages and along the fence. Keeping the squash above the ground prevents them from getting damaged by slugs and other pests.
We have been enjoying fresh spaghetti squash almost every other day. I could serve it every day, but there would be complaints.
We’ve been splitting the squash, scooping out the seeds and turning them over in water in a casserole dish baking at 350 degrees for 45 minutes.
We have also brushed the inside of the squash in olive oil and barbequed face down. This yields a crunchier texture but just as good.
……. and underneath all those spaghetti squash plants, I found a yellow summer squash! I didn’t plant that either.