Spaghetti Squash plants - Cucurbita pepo

The spaghetti squash is a semi-vining variety that is compact and easy to grow, producing large, oval-shaped fruits with bright yellow skin and pale yellow flesh that separates into long, firm strands after cooking. You can harvest 2 to 5 fruits per plant, each weighing between 2 and 4 kg. They can be stored for a long time as long as they are not opened. This vegetable spaghetti can be cooked like pasta. The flesh, which has a fairly neutral flavor, provides few calories but many vitamins (especially provitamin A and vitamin B) as well as minerals. Plant your young plants from April to June, after the frost, for a harvest between August and October.

Squashes, like pumpkins, belong to the Cucurbitaceae family. The term "courge" comes from the Latin word "Cucurbita," which also gave us the word "gourd." The spaghetti squash belongs to the species Cucurbita pepo, while pumpkins, hubbards, and other varieties belong to the species Cucurbita maxima.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and zucchinis offer us a surprising variety of shapes, colors, and sizes because they hybridize with ease. That's why there are so many varieties. In common language, "winter squash" refers to all kinds of pumpkins, potimarrons, and squashes with tough skin and delicately sweet flesh. "Summer squash" or zucchinis refer to the different varieties that are harvested while still young and with tender skin. The latter are consumed with the seeds.

All of them are native to America and belong to the large Cucurbitaceae family. They were introduced to Europe in the 16th century. Generally, they are vining plants that cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under the flower), which marks the presence of an embryo fruit. In many regions, male flowers are harvested after pollination to be consumed stuffed or deep-fried. There are many ways to consume squashes and zucchinis. Sautéed, fried, gratin, soups, or stuffed. Zucchinis are a key ingredient in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many emblematic Mediterranean dishes.

In the kitchen: Cook the spaghetti squash in salted water until the flesh becomes tender (about 20-30 minutes). Pierce it with a long, thin blade to check for doneness. Open the fruit and separate the long strands with a fork. Prepare it according to your preferences, carbonara style, bolognese style, with tuna, gratin, or deep-fried. You can also peel the squash, cut it into pieces, and fry it in oil, accompanied by garlic, onions, bacon, and parsley.

Harvesting: Squashes should preferably be harvested when fully ripe, unless there is a risk of rotting. In that case, they can finish ripening indoors. Zucchinis are harvested when young and fresh, still immature. All of them should be handled with care and remain free from any cuts or bruises.

Storage: Squashes can be stored for several months in a place with a temperature of 10-15°C (50-59°F), as long as they are not opened. They can also be cut into pieces and frozen. Their delicate skin is not suitable for storage as a whole. They can be consumed throughout the winter. There is no need to keep them in a dark place, so you might as well store them where their plump silhouette can be appreciated.

Gardening tip: Place a slate tile or a roof tile under the fruit. This way, it will no longer be in direct contact with the ground, and you will prevent it from rotting due to humidity. Similarly, they particularly like slightly moist soil. Remember to mulch around the plants, especially during the height of summer. Squashes and zucchinis are very prone to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Associate your squashes with alliums like chives, onions, or shallots, or with legumes like beans or peas. On the other hand, the marriage of squash and cucumber may be detrimental to both parties.