As 2017 heads towards its inevitable end, I’m pleased to find that I still have three large Squash ‘Spaghetti Stripetti’ in storage.
These were grown by me for the first time, and were a complete success.
I enjoyed watching the squash plant shoot across my garden, clasping on to so many plants – including the lawn and the Fennel. Every so often a big yellow flower would open followed by a swelling fruit. By the end of the season I counted 12 squashes (there would have been a couple more if i hadn’t have snapped a stem, or the mildew hadn’t choked the leaves). Still, for one plant, that’s a tremendous good job and I’d certainly recommend them to anyone to try.
Next year, I’d like to grow them upwards though, as they were a bit of a space hog, and I’ve seen that you can persuade them up an arch or trellis.
Cooking Squash Spaghetti Stripetti
Once I’d got these impressive orangey squashes, I then thought I should learn how best to cook them.
Once you’ve finally managed to cut them in half (which is by far the hardest bit), use a spoon to scoop out the seeds. Then, put a little olive oil spread around the insides of each half, and season with some salt and pepper, and then turn them face down on a baking tray and put them in the oven at about 180C for 35 mins.
Flip them over and let them cool. These spaghetti types are great for roasting and then using a fork to strip them out. They collapse into a delicate spaghetti shape with little effort. They’re pretty sweet and buttery as they are, but really quite versatile.
I’ll definitely be growing another one in 2018, once I’ve got an arch or trellis up.
As ever, happy gardening!