Hey HP, did you know that when they’re absolutely tiny, about zucchini size, you can steam spaghetti squash the same way you would zucchini. They’re really really sweet. I had an overabundance of them once upon a time, many moons ago, and couldn’t bear to waste them….
Yeehah said:
Hey HP, did you know that when they’re absolutely tiny, about zucchini size, you can steam spaghetti squash the same way you would zucchini. They’re really really sweet. I had an overabundance of them once upon a time, many moons ago, and couldn’t bear to waste them….
oops, sorry, didn’t copy/paste the thumbnail code!
got a bit of mildew there .. spray it with milk
Yeehah said:
Yeehah said:Hey HP, did you know that when they’re absolutely tiny, about zucchini size, you can steam spaghetti squash the same way you would zucchini. They’re really really sweet. I had an overabundance of them once upon a time, many moons ago, and couldn’t bear to waste them….
oops, sorry, didn’t copy/paste the thumbnail code!
I did wonder about that, but there’s no new littllies yet.
It’s a bit late for the one in the pic. It’s so big now we are calling it the mini Hindenberg! It’ll need it’s own hammock soon.
roughbarked said:
got a bit of mildew there .. spray it with milk
I have done RoughB. Not sure how often to respray though. I’ll snip the worst leaves off today.
Happy Potter said:
roughbarked said:
got a bit of mildew there .. spray it with milk
I have done RoughB. Not sure how often to respray though. I’ll snip the worst leaves off today.
Snipping leaves off is good if you destroy them away from the plant. Once a week spraying while the problem persists.
Happy Potter said:
It’s a bit late for the one in the pic. It’s so big now we are calling it the mini Hindenberg! It’ll need it’s own hammock soon.
When I grew them I read up about them. Apparently they are supposed to turn yellow/orange (if I remember correctly) and that was when they were ready to pick. I waited and waited … they got to huuuge watermelon size, so I picked a couple and stored them somewhere cool and dry, but even after a couple of months (I assumed that I would be able to store them like pumpkins) they still didn’t change colour, and they got mouldy spots and started to rot. The problem was that if I left them on the vine until the weather changed and frosted off the vine and I HAD to pick them, waiting for them to change colour, they got so huge it was impossible to follow cooking directions, i.e. to cook the squash whole in boiling water then scoop out the spaghetti-like innards. I had to cut my watermelon-sized squash into bits and steam them, then of course the flesh didn’t scoop out spaghetti-like because the strands were too short.
I decided in the end that I must have been doing something wrong and just gave up. The kids wouldn’t be fooled into eating the squash innards in lieu of pasta, and when I prepared it for myself as a pasta substitute I was hungry an hour after eating – after all, the flesh is mostly water.
The ones that I stored and couldn’t/wouldn’t eat, I’d chop them in halves or quarters (uncooked) and give to the chooks, but in the end even the chooks weren’t too impressed.
I figured that for the amount of space they took up and their failure to live up to what I’d read about them, they weren’t worth the effort for me.
Will be interesting to see how you go with them though – everybody’s different!
roughbarked said:
Happy Potter said:
roughbarked said:
got a bit of mildew there .. spray it with milk
I have done RoughB. Not sure how often to respray though. I’ll snip the worst leaves off today.
Snipping leaves off is good if you destroy them away from the plant. Once a week spraying while the problem persists.
Thanks.
Affected leaves go in the council bin and off the property.
Yeehah said:
Happy Potter said:It’s a bit late for the one in the pic. It’s so big now we are calling it the mini Hindenberg! It’ll need it’s own hammock soon.
When I grew them I read up about them. Apparently they are supposed to turn yellow/orange (if I remember correctly) and that was when they were ready to pick. I waited and waited … they got to huuuge watermelon size, so I picked a couple and stored them somewhere cool and dry, but even after a couple of months (I assumed that I would be able to store them like pumpkins) they still didn’t change colour, and they got mouldy spots and started to rot. The problem was that if I left them on the vine until the weather changed and frosted off the vine and I HAD to pick them, waiting for them to change colour, they got so huge it was impossible to follow cooking directions, i.e. to cook the squash whole in boiling water then scoop out the spaghetti-like innards. I had to cut my watermelon-sized squash into bits and steam them, then of course the flesh didn’t scoop out spaghetti-like because the strands were too short.
I decided in the end that I must have been doing something wrong and just gave up. The kids wouldn’t be fooled into eating the squash innards in lieu of pasta, and when I prepared it for myself as a pasta substitute I was hungry an hour after eating – after all, the flesh is mostly water.
The ones that I stored and couldn’t/wouldn’t eat, I’d chop them in halves or quarters (uncooked) and give to the chooks, but in the end even the chooks weren’t too impressed.
I figured that for the amount of space they took up and their failure to live up to what I’d read about them, they weren’t worth the effort for me.
Will be interesting to see how you go with them though – everybody’s different!
lol! Something you grow to eat and a pain in the neck.
I’m waiting for them to turn yellow and hoping the oven will be big enough to bake it. I will have to cut in half first as I want the seeds.
Happy Potter said:
Yeehah said:
Happy Potter said:It’s a bit late for the one in the pic. It’s so big now we are calling it the mini Hindenberg! It’ll need it’s own hammock soon.
When I grew them I read up about them. Apparently they are supposed to turn yellow/orange (if I remember correctly) and that was when they were ready to pick. I waited and waited … they got to huuuge watermelon size, so I picked a couple and stored them somewhere cool and dry, but even after a couple of months (I assumed that I would be able to store them like pumpkins) they still didn’t change colour, and they got mouldy spots and started to rot. The problem was that if I left them on the vine until the weather changed and frosted off the vine and I HAD to pick them, waiting for them to change colour, they got so huge it was impossible to follow cooking directions, i.e. to cook the squash whole in boiling water then scoop out the spaghetti-like innards. I had to cut my watermelon-sized squash into bits and steam them, then of course the flesh didn’t scoop out spaghetti-like because the strands were too short.
I decided in the end that I must have been doing something wrong and just gave up. The kids wouldn’t be fooled into eating the squash innards in lieu of pasta, and when I prepared it for myself as a pasta substitute I was hungry an hour after eating – after all, the flesh is mostly water.
The ones that I stored and couldn’t/wouldn’t eat, I’d chop them in halves or quarters (uncooked) and give to the chooks, but in the end even the chooks weren’t too impressed.
I figured that for the amount of space they took up and their failure to live up to what I’d read about them, they weren’t worth the effort for me.
Will be interesting to see how you go with them though – everybody’s different!
lol! Something you grow to eat and a pain in the neck.
I’m waiting for them to turn yellow and hoping the oven will be big enough to bake it. I will have to cut in half first as I want the seeds.
The one I used to grow had green stripes .. maybe my own seedling.. Anyway I kept it for years but eventually ran out of seed after a couple of dry years. It was usually picked when it could fit into largest cooking pot where it was boiled until soft skinned enough to open and pull out the spaghetti. Never waited until yellow .. ever. To me when a cucurbit reaches that stage of ripeness.. it is for keeping like pumpkin.. or for seed in the case of squash.
roughbarked said:
The one I used to grow had green stripes .. maybe my own seedling.. Anyway I kept it for years but eventually ran out of seed after a couple of dry years. It was usually picked when it could fit into largest cooking pot where it was boiled until soft skinned enough to open and pull out the spaghetti. Never waited until yellow .. ever. To me when a cucurbit reaches that stage of ripeness.. it is for keeping like pumpkin.. or for seed in the case of squash.
So for saving seeds, RB, did you just let one grow and grow until the end of the season? I know I saved seeds at one stage, but can’t remember the process.
The seeds in the tiny new ones are like zucchini seeds – inconsequential, easily eaten.
Yeehah said:
roughbarked said:The one I used to grow had green stripes .. maybe my own seedling.. Anyway I kept it for years but eventually ran out of seed after a couple of dry years. It was usually picked when it could fit into largest cooking pot where it was boiled until soft skinned enough to open and pull out the spaghetti. Never waited until yellow .. ever. To me when a cucurbit reaches that stage of ripeness.. it is for keeping like pumpkin.. or for seed in the case of squash.
So for saving seeds, RB, did you just let one grow and grow until the end of the season? I know I saved seeds at one stage, but can’t remember the process.
The seeds in the tiny new ones are like zucchini seeds – inconsequential, easily eaten.
Yes, the longer you leave it on the vine before picking, the better the seed.
a zucchini for example needs to look like a zeppelin rather than a penis.
It needs to change colour and the skin to become hard.
Louffa being the only one of the squashes you’d normally let get big before picking
Yeehah said:
Happy Potter said:It’s a bit late for the one in the pic. It’s so big now we are calling it the mini Hindenberg! It’ll need it’s own hammock soon.
When I grew them I read up about them. Apparently they are supposed to turn yellow/orange (if I remember correctly) and that was when they were ready to pick. I waited and waited … they got to huuuge watermelon size, so I picked a couple and stored them somewhere cool and dry, but even after a couple of months (I assumed that I would be able to store them like pumpkins) they still didn’t change colour, and they got mouldy spots and started to rot. The problem was that if I left them on the vine until the weather changed and frosted off the vine and I HAD to pick them, waiting for them to change colour, they got so huge it was impossible to follow cooking directions, i.e. to cook the squash whole in boiling water then scoop out the spaghetti-like innards. I had to cut my watermelon-sized squash into bits and steam them, then of course the flesh didn’t scoop out spaghetti-like because the strands were too short.
I decided in the end that I must have been doing something wrong and just gave up. The kids wouldn’t be fooled into eating the squash innards in lieu of pasta, and when I prepared it for myself as a pasta substitute I was hungry an hour after eating – after all, the flesh is mostly water.
The ones that I stored and couldn’t/wouldn’t eat, I’d chop them in halves or quarters (uncooked) and give to the chooks, but in the end even the chooks weren’t too impressed.
I figured that for the amount of space they took up and their failure to live up to what I’d read about them, they weren’t worth the effort for me.
Will be interesting to see how you go with them though – everybody’s different!
I didn’t lke them as a kid but then I didn’t like pumpkin either so that’s probably changed.
bubba louie said:
I didn’t lke them as a kid but then I didn’t like pumpkin either so that’s probably changed.
I found them tasty and useful if cooked and prepared well.
but in that event the work seemed like lot when you could get similar from a packet.roughbarked said:
got a bit of mildew there .. spray it with milk
I have done RoughB. Not sure how often to respray though. I’ll snip the worst leaves off today.
spray about once a week with the milk at 1 to 10 of water :)
trichome said:
roughbarked said:
got a bit of mildew there .. spray it with milk
I have done RoughB. Not sure how often to respray though. I’ll snip the worst leaves off today.
spray about once a week with the milk at 1 to 10 of water :)
Thanks Trichrome I knew it was something like that. I have trimmed mildewy leaves and stright into a plastic bag, then tipped into the green bin.
roughbarked said:
I found them tasty and useful if cooked and prepared well.
but in that event the work seemed like lot when you could get similar from a packet.
I had to work around a gluten free diet for my son for a couple of years and spaghetti squash was something I tried. Didn’t have much joy with gluten-free pasta, some brands fell apart if they were the teensiest bit overcooked. Anything was worth a try!
Yeehah said:
I decided in the end that I must have been doing something wrong and just gave up. The kids wouldn’t be fooled into eating the squash innards in lieu of pasta, and when I prepared it for myself as a pasta substitute I was hungry an hour after eating – after all, the flesh is mostly water.
Will be interesting to see how you go with them though – everybody’s different!
I love them covered with butter and pepper …..my substitute chocolate LOL
drylander1 said:
Yeehah said:
I decided in the end that I must have been doing something wrong and just gave up. The kids wouldn’t be fooled into eating the squash innards in lieu of pasta, and when I prepared it for myself as a pasta substitute I was hungry an hour after eating – after all, the flesh is mostly water.
Will be interesting to see how you go with them though – everybody’s different!
I love them covered with butter and pepper …..my substitute chocolate LOL
Substitute – chocolate?
How did they ever let you out of the funny farm btw????
Yeehah said:
I love them covered with butter and pepper …..my substitute chocolate LOL
Substitute – chocolate?
How did they ever let you out of the funny farm btw????
who said they did …..they only just gave me my puter back so I can annoy the gardening crowd lol
Well that’s good DL and it’s good to see you :)
I am going to do that to squash too, butter and white pepper. I have tasted and I want to again, but my own.
My poor spaghetti squash have been through the wars, floods heat mildew you name it and the plant looks bloody awful. It’s got about 5 leaves left. But the fruit is still ok!
I do want to know though, where would’ve this imposter come from? Theres a dozen fruits on it and they all start out a whitish green and change to cream then start going pale yellow. I’m just waiting for them to turn a deeper yellow shade.
Except this darker green spotty thing..what the heck ?
Heyas spaghetti squash seeds going for whomever wants some. Will post :)
You’ll need to let me know where to send, email me coz5 at usual hottymail and I’ll pop them off as soon as they are dried enough to post.
With the 2 halves I’ll bake them cut side down on baking paper and prepare them thus:
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.htmlHappy Potter said:
Heyas spaghetti squash seeds going for whomever wants some. Will post :)You’ll need to let me know where to send, email me coz5 at usual hottymail and I’ll pop them off as soon as they are dried enough to post.
With the 2 halves I’ll bake them cut side down on baking paper and prepare them thus:
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html
I would like some seeds please HP. A long, long time since I’ve eaten spag squash. I shall do the email thing.
pomolo said:
Happy Potter said:
Heyas spaghetti squash seeds going for whomever wants some. Will post :)You’ll need to let me know where to send, email me coz5 at usual hottymail and I’ll pop them off as soon as they are dried enough to post.
With the 2 halves I’ll bake them cut side down on baking paper and prepare them thus:
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.htmlI would like some seeds please HP. A long, long time since I’ve eaten spag squash. I shall do the email thing.
No worries Pomolo. I will leave them to dry out for a few days, have sorted the fat healthy ones from the non viable ones.
There’s approx 100 seeds just from one squash and I have 4 other large squash set aside.
My seeds arrived today! Yay!
pain master said:
Yay :)
My seeds arrived today! Yay!
:)
I need to get some more seeds of the striped variety.. The one I had in the past was unlike any of these.. I wish I still had seeds.Sadly a new variety(my variety) lost because I moved house.
pain master said:
My seeds arrived today! Yay!
Great! Bouquets to Aus post.