I was pretty happy to find out that the spaghetti squash that I thought I had perhaps harvested too early on account of powdery mildew that stopped the plants in their tracks in early September, ended up being more than sufficiently ripe, and baked up really nice. It came out with a fork in nice long strands, and the seasonings and spices I used worked out great. Olive oil, Garlic Plus, salt, pepper, paprika and a little brown sugar. 40 minutes at 400F.

Such an easy plant to grow, and yields a good amount of edible mass. Plus lots of seeds to use or toast up.

Two down, 14 still in storage. It’s hard to believe that with a vertical trellis, 16 squash only used 4ft square of bed space. The closer of the two trellises pictured were Long English Cucumbers.

#gardenstr