Squash blossoms! I love watching busy bees pollinating these flowers and how they transform into actual squash. Unfortunately the deer ate a ton of these blossoms before they became squash. Still, I had plenty of squash growing---about 10 total.
I harvested 8 spaghetti squash this week. You can tell that they are ripe when they become a rich golden yellow, with a tough skin that can't be easily scratched by your fingernail.
But this week I noticed that something was EATING my plants. After more online research I realized that squash borers (moths) were laying eggs in some of my squash and leaving a nasty scar a la Taylor Swift lyrics. Some squash even had small holes drilled in where the eggs had HATCHED into larvae. Yep, definitely threw those squash away pronto while wearing latex gloves. Yes, I wear latex gloves to garden because I happen to have a bunch that I use for the hospital.
Despite having to toss several squash invaded by squash borer larvae (yuck) --which involved my screaming upon cutting them open and discovering said larvae and alarming my poor husband, I was able to salvage a few unaffected squash. I'm loving the ombre effect.
*note the Pinocchio squash at the front of the line
The easiest way to prepare spaghetti squash:
1. Cut squash in half using a strong sharp knife
2. Scoop out the pulpy seeds and toss, or save for planting next year
3. Drizzle the squash with oil, salt, and pepper
4. Bake flesh side down in the pan, for about 30-40 minutes in the oven
5. Let cool, then scoop out the insides, which will be a golden pasta-like consistency perfect for substituting the noodle part of any pasta dish, or topping with bacon and cheese (my personal favorite way to eat it).