Spaghetti squash is a fun and versatile winter squash that is loved for its noodle-like flesh when cooked However, gardeners sometimes encounter an issue where the seeds inside the squash start sprouting before it’s cut open This often happens if the squash has been stored for an extended period of time. While sprouted spaghetti squash is still edible if cooked thoroughly, the sprouts change the texture and flavor. Here’s a look at why squash seeds sprout and what to do if this occurs with your spaghetti squash.
Why Spaghetti Squash Seeds Sprout
Winter squash varieties, including spaghetti squash, can be cured and stored for use over the winter months when fresh produce is limited During storage, the seeds remain viable inside the squash If stored squash isn’t used quickly enough, the seeds may germinate and begin growing, using nutrients and moisture from the flesh.
Several factors can lead to sprouting seeds:
- Squash stored too long past optimal use – Spaghetti squash may keep for 1-2 months ideally
- Storage conditions too warm and humid – Seeds sprout more easily above 50°F
- Squash harvested past full maturity – Seeds in overripe squash sprout more readily
- Damage during curing – Cuts and bruises allow moisture into the flesh
- Inadequate curing before storage – Curing helps squash skins seal
With proper postharvest care, it’s possible to minimize sprouting. But some sprouting is inevitable if squash must be stored for many months. The good news is sprouted spaghetti squash is still usable if cooked thoroughly.
Identifying Sprouted Squash
It’s not always obvious from the outside that seeds have sprouted within a spaghetti squash. A few signs to look for:
- Soft indentations on the rind from emerging sprouts
- Mold or mushy spots if sprouts broke through rind
- Condensation inside if sprouts raised humidity
- Weight loss as sprouts consume moisture
- Rind feels looser if sprouts degraded flesh
Cutting open the squash provides definitive evidence through visible sprouts. Sprouts may range from small nubs to several inches long when advanced. The flesh around sprouts becomes translucent and soft.
Using Sprouted Squash
Sprouted spaghetti squash can still be salvaged for cooking if sprouts are removed. Here are some tips:
- Cut sprouted areas off completely. Discard sprouts and adjacent flesh.
- Cook squash thoroughly until tender when pierced. This kills any bacteria from spoiled sections.
- Consider adding squash to baked dishes or soups rather than eating it plain. Cooking dilutes off-flavors.
- Avoid eating raw sprouted squash. Always cook to prevent foodborne illness.
- If extensive sprouting, discard the squash. Err on the side of caution.
- Compost discarded sprouted portions and shells rather than eating.
With heavy sprouting, the overall quality suffers, so using sprouted squash in dishes is best. But light, localized sprouting can be cut away, allowing safe eating after thorough cooking.
Storing Squash to Prevent Sprouting
While some sprouting is expected eventually, proper storage helps delay it. Here are tips for storing spaghetti squash:
- Harvest squash at full maturity when rind is tough.
- Cure squash 10-15 days in 80-85°F, 80-85% humidity.
- Store cured squash at 50-55°F, 50-70% humidity.
- Inspect periodically and remove any spoiled squash.
- Use within 1-2 months for peak quality and minimal sprouting.
- Cut away damaged or bruised areas which invite rot.
- Keep squash dry during curing and storage to prevent mold.
With attentive postharvest practices, it’s possible to enjoy homegrown spaghetti squash for months past summer’s end. A few errant sprouts won’t ruin the squash if promptly removed before cooking. Embrace spaghetti squash’s sweet, nutty goodness even into winter by minimizing conditions that wake seeds prematurely from their slumber inside this tasty treat.
FAQs About Sprouted Spaghetti Squash Seeds
Is it okay to eat spaghetti squash if the seeds have sprouted?
Yes, the squash flesh is still safe to eat and you can munch on the sprouts too. Keep in mind though that the squash’s flavor and texture may not be ideal once seeds have sprouted inside.
Can you eat squash seed sprouts?
Yes, all squash seed sprouts are edible. They have a nutty flavor and crunchy texture. The sprouts can be eaten raw, roasted, salted, spiced, or turned into nut butter.
Can I grow spaghetti squash from the sprouted seeds inside?
Yes, the sprouted seeds are still viable for planting. Start them indoors 3-4 weeks before last frost then transplant outside about 6 weeks later once sprouted. The seeds need warm soil around 65-75°F to sprout well.
How do I prevent squash seeds from sprouting inside?
- Harvest squash when fully mature.
- Cure squash properly before storage.
- Store cured squash in cool, dry conditions around 50-55°F.
- Use squash within 1-2 months of harvest for best quality.
- Check periodically and remove any rotting squash.
What causes squash seeds to sprout prematurely?
Seeds sprout early due to overly warm, humid storage conditions, squash left too long in storage, damage to the rind, or harvesting squash past full maturity. With care in curing and storage, sprouting can be minimized.
The Takeaway on Spaghetti Squash With Sprouted Seeds
While surprising to find, sprouted seeds inside spaghetti squash don’t pose any safety issues if the squash is cooked thoroughly before eating. Sprouting does degrade texture and flavor though. With proper postharvest practices, sprouting can be delayed allowing storage for 1-2 months. If sprouts do occur, cut them out and enjoy the squash in cooked dishes rather than raw. A few sprouts are no reason to toss out homegrown spaghetti squash!
