Spaghetti Squash Harvest

In March I planted a few squash seeds that I had dried and saved last year. I started them indoors near the windowsill without any expectation that they would actually sprout...but sprout they did! Given my indoor planting fails in the past, I was elated---something GREEN was growing!

Fast forward to May. I transplanted 15 of these squash plants into my tiny backyard garden and watched them take over and bloom like crazy. These bamboo stakes helped the leaves climb upward.

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). 

Gardening tool organizer from upcycled door

One year ago my husband and I moved into our townhouse in North Carolina after driving all the way from Saint Louis, MO. We miss Saint Louis and our friends there dearly but have been adjusting well to life in beautiful NC. One of the perks of living in a townhome community where the builders just recently finished constructing the last row of houses is that they have extra unwanted leftover pieces of wood, like this pantry door which has a crack through the side (not pictured below). 

My poor husband had to endure this old door sitting around in our garage for several months before I finally came up with a way to upcycle it: organizer for our gardening and grilling tools! We now store this garden organizer in the patio for easy access to all the tools we need.