Spaghetti squash
separates into strands when cooked.
Not at all like its cousin winter squash varieties: pumpkin or acorn squash, when cooked, spaghetti squash separates into strands resembling the pasta from which it gets its name. Curing spaghetti squash after harvesting it hardens the fruit, enabling it to be stored for a longer time. Treat your spaghetti squash properly after harvest and you will be able to enjoy it throughout the winter.
Instructions
1. Choose a mature spaghetti squash which feels heavy for its size and lacks blemishes or green in the coloring.
2. Find a location to cure the spaghetti squash where the temperature ranges from 80 to 86 degrees Fahrenheit and the humidity level averages 80 percent. Use a thermometer and hygrometer to locate such a place. Lacking that, find a warm, humid dark location for curing for 10 days.
3. Transfer the cured squash to a cool, dry spot with temperatures between 50 and 60 degrees Fahrenheit and a humidity level of 60 percent, such as a root cellar or pantry. Keep in this place for two to three months.
Tags: spaghetti squash, degrees Fahrenheit, , Fahrenheit humidity, Fahrenheit humidity level
