Summer and winter squashes such as zucchini, crookneck, butternut, and pumpkin are all long-time favorites, but another unique variety is spaghetti squash. Ready to harvest in early fall through winter, (around 50 days after the fruit set), spaghetti squash can be turned into noodle-like strings when cooked. To be able to do this though, you have to harvest your spaghetti squash at the right time. Heres what to know about when to harvest spaghetti squash, and what to do if youve picked it a little too early.
Spaghetti squash is a unique winter squash valued for its sweet, nutty flavor and noodle-like strands when cooked. Leaving a portion of the stem attached when harvesting spaghetti squash can significantly extend its storage life. This comprehensive guide will provide you with everything you need to know about harvesting spaghetti squash with the stem intact.
Why Harvest Spaghetti Squash With the Stem?
The stem of winter squash serves as a protective barrier that prevents bacteria, fungi, and other microorganisms from entering the fruit. Leaving 3-4 inches of stem when picking seals off the neck cavity of the squash so it stays fresher longer when stored.
Here are the key benefits of harvesting spaghetti squash with the stem
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Longer Shelf Life Stems prevent rotting and disease, allowing squash to last 2-3 months in storage versus just 2-3 weeks for those cut stemless.
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Prevents Drying Out: Stems minimize moisture loss from the squash, helping it retain water content in storage.
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Inhibits Mold Growth: Sealing the neck cavity stops mold from growing inside the squash flesh.
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Cushions Impacts: Stems cushion the fruit from bumps, bruises, and other impacts during handling.
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Convenient Handle The stem provides a handy handle for carrying freshly harvested squash
When to Harvest Spaghetti Squash
Proper timing is critical when harvesting winter squash. Picking too early means the squash won’t be fully mature and developed. Picking too late risks exposure to frost damage. Follow these tips for harvesting spaghetti squash at ideal ripeness:
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Allow fruits to reach full size and develop mature coloration. Don’t rush the process.
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Check your calendar. Most spaghetti squash varieties need 100+ frost-free days to fully mature.
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Press a fingernail into the rind. If it doesn’t leave a mark, the squash is ripe.
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Watch for yellowing spots on the skin, a sign of maturity.
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Harvest before heavy frost when skins have hardened. Immature skins are easily damaged by cold.
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Pick all squash before frost hits to avoid cold injury. Leave stems 3-4 inches long when cutting from vines.
How to Harvest Spaghetti Squash With Stem
Follow these simple steps for harvesting spaghetti squash while retaining a long stem:
1. Use Clean, Sharp Pruning Shears or Knife
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Clean tools with alcohol to prevent spreading diseases between plants.
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Aim to cut 3-4 inches of stem along with the fruit.
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One smooth cut minimizes damage versus twisting or pulling.
2. Cut Above the Stem’s Natural Abscission Layer
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Make the cut right above where the stem’s tissue naturally separates from the fruit.
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Cutting through the abscission layer leaves an open wound that can invite decay.
3. Handle Carefully by the Body
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Support the fruit’s body rather than the stem when carrying.
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Avoid excessive swinging, bumping, or dropping to prevent stem breakage.
4. Cure Squash in a Dry, Well-Ventilated Area
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Cure for 10-15 days at 70-80°F with good airflow.
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Curing thickens skins and heals cuts so squash keeps longer.
Storing Spaghetti Squash With Stem
Proper storage conditions are equally as important as harvesting with the stem to maximize shelf life. Follow these storage tips:
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Store cured squash in a cool (50-60°F), dry area with ample ventilation.
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Check squash every 2-4 weeks and remove any with soft spots or mold.
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Use squash with the longest remaining stems first for optimum freshness.
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Cut squash from the stem end as needed for recipes to protect the unused portion.
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Use within 2-3 months before quality starts to decline. Cook and freeze any excess.
Frequently Asked Questions
How long should I leave the stem when harvesting?
Aim for a stem length of 3-4 inches. Anything shorter provides less protection. Longer becomes difficult to handle.
Can I still use squash if the stem breaks?
Yes, but cure immediately and use within 2-3 weeks before rot sets in from the exposed end.
Should I wait to pick all my squash at one time?
No. It’s best to harvest individuals as they ripen to ensure each is picked at peak maturity.
What if frost comes before all squash are ripe?
Protect plants with covers at night if possible. Harvest and cure any remaining mature squash before frost hits.
Key Takeaways
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Leave a 3-4 inch stem when harvesting spaghetti squash.
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Cut above the abscission layer for a clean break.
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Handle gently by the body, not the stem.
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Cure squash for 10-15 days before storage.
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Store cured squash with stems intact in a cool, dry area.
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Check stored squash regularly and use stemmed end first.
Using this simple harvesting method, you can enjoy homegrown spaghetti squash for months past your garden’s growing season. With the stem intact, spaghetti squash keeps fresher and lasts longer in storage. Follow these guidelines for harvesting and storing spaghetti squash with maximum stem length.
7 Ways to Know When to Pick Spaghetti Squash
Spaghetti squash is oval-shaped, kind of like a watermelon, and averages 3 to 4 pounds but can weigh as much as 8 pounds. Youll know spaghetti squash is ready to be picked by a variety of criteria, which harvesters can use to gauge the right time.
- Days to maturity. Spaghetti squash has a long growing season of 90 to 110 days.
- Estimated ripen-by date on the seed packet. The days to harvest information on seed packets is the number of days it takes the squash to mature after seeds are planted. For gardeners in the northern part of the U.S., this means harvesting usually starts in September.
- Color of the vine and stems. When the vines start to turn brown, your squash is ready to be picked. Likewise, look for squash with stems that have turned from green and supple to brown and hard.
- Skin texture and appearance. Spaghetti squash that has a matte appearance to the skin is ready to be picked. If the skin is shiny, it needs more time to ripen in the garden.
- Color. Young squash are light green or white with a light green tinge, which turns to a uniform dark golden yellow with a hard rind when the squash is ready to be harvested.
- The fingernail test. Press a fingernail against the rind. If this does not leave an indentation in the skin, the squash is ready to pick.
- Visible damage. Dark spots and bruises mean that the squash is ripe and perhaps approaching the overripe stage, so it should be picked now. Light-colored or green spots also are an indication to wait a little longer to harvest.
How to Ripen Spaghetti Squash After Picking
The more mature the spaghetti squash is when picked the better chance you have of getting it to fully ripen off the vine. If a hard freeze forces you to harvest early, bring the squash inside. Wash and dry it then place it in a sunny window with the unripe portion exposed to the sun. You may want to turn the squash every few days to encourage even ripening. It should mature to a fully deep golden color in two to three weeks.