Spaghetti squash is amazingly easy to grow from seed. In fact, if you have a delicious squash already, save your seeds! You can easily pop them into some good quality soil and regrow them in about two months depending on how warm it is and how much sunlight they get!

Spaghetti squash love to climb! Give it access to a trellis, fence, or anything sturdy and elevated so it can latch on and continue to grow!

You know you squash is ready to be harvested once it turns a sunny yellow and the skin can no longer be pierced with your fingernail. Cut the squash at the stem, and store them at room temperature for up to three weeks.

Scrape insides, but save the seeds. You can roast them like pumpkin seeds. Save the best seeds for replanting!

These were the biggest and healthiest seeds. I rinsed them off in tap water and replanted them directly back into my garden.

The rest of the squash guts went into my compost bucket.

Life cycle of a squash.

Roast Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• 1 and 1/2 tablespoons olive oil (or vegan butter)
• salt and pepper to taste

Directions:

1.) Pre-heat oven to 400F

2.) Cut a spaghetti squash lengthwise and scoop out the seeds and guts. You can roast and eat the seeds just like pumpkin seeds, and bake with the spaghetti guts!

3.) Place the squash halves face up on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper.

 

4.) Bake for 40-45 minutes until fork tender.

5.) Once cool enough to handle, take a fork and scrape out the spaghetti-like squash bits. Serve with your favorite sauce!

 

6.) Serve with your favorite spaghetti sauce and vegan meatballs! (recipe here!)

 

 

Enjoy!