Squash – Vegetable Spaghetti

SOWING: Sow seeds directly into the garden in May, after weather has warmed and all danger of frost has passed. Plant seeds in hills, sowing seeds 4 inches apart with 6 to 8 seeds per hill. Cover seed with 1/2 inch of fine soil, well firmed down. For earlier harvest, start seed indoors, 4 weeks before setting out.
SPACING: Leave 4 to 6 feet between hills, each way, depending upon space.
THINNING AND TRANSPLANTING: When plants are 4 inches tall, carefully thin or transplant to 3 healthiest plants per hill.
GERMINATION: One to two weeks depending upon weather and soil warmth. Keep soil moderately mist during germination.

Ed’s Special Advice: An ideal vegetable for low-cal meals. Boil for about 20 minutes for a spaghetti-like dish. A well-fertilized soil kept moderately moist is to its liking. Carefully place a board or some straw under maturing fruit to keep it from being bruised by moist soil. Gather before frost, leaving part of the stem attached. Store in a warm area for a week to ten days, then store in a dry area between 45° and 55° Fahrenheit.

SEED SAVING: Allow squash to fully ripen on vine. Remove seeds from squash and ferment in seed/water/squash mixture for 2 days. Clean with water and dry for multiple days. Store in cool, dry place.