Spaghetti Squash - Cucurbita pepo

The vegetable spaghetti squash gets its name from the texture of its flesh, which becomes very stringy like spaghetti after cooking. This large cylindrical fruit has a tough skin and weighs an average of two to four kilograms, measuring 25 to 30 cm (10 to 12in) in length. When the fruit is immature, the skin is very light green. When it ripens, it turns yellow-orange, indicating that it can be harvested.
With a mild flavour, the flesh has the same texture as spaghetti and can be prepared in the same way. It is ideal for gently introducing children to new tastes. This low-growing variety produces plants that yield 2 to 5 fruits. Harvesting usually takes place from July for early sowings and continues until October.
Zucchinis and squash are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, or with tender skin, squashes and zucchinis offer us an astonishing variety of shapes, colours, and sizes, as they hybridize with surprising ease. That is why there are so many different varieties.

In common language, "winter squash" refers to all kinds of pumpkins, butternuts, and other squashes with tough skin and delicately sweet flesh. "Summer squash" or zucchinis, on the other hand, refers to the different varieties that are harvested when the skin is still tender. The latter are consumed with their seeds.

All of them are native to America and belong to the large cucurbit family. They were introduced to Europe in the 16th century.

• There are about ten species of squash, of which four are the most cultivated in our vegetable gardens. These are Cucurbita pepo, Cucurbita moschata or musky squash, Cucurbita maxima, and finally Cucurbita argyrosperma.
• Cucurbita pepo: These are the most common in vegetable gardens and include certain pumpkins, zucchinis, pattypan squashes, etc. They are generally recognized by their rigid, serrated leaves and their angular stems with at least 5 ribs that do not widen at the point of attachment to the fruit.
• Cucurbita moschata or musky squash: They have soft leaves. The stem is very ribbed and widens noticeably at the point of attachment to the fruit. The leaves take the shape of a heart.
• Cucurbita maxima: These are mainly pumpkins. Their stem is rounded and becomes somewhat spongy. As the species name suggests, they mainly include varieties with large fruits. The leaves have 5 lobes.
• Cucurbita argyrosperma: They are very rare in our gardens and have trilobed leaves and a very thick, robust, and non-ribbed stem.

They are generally trailing plants that cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), which resembles an embryo of a fruit. In many regions, male flowers are harvested just after pollination to be consumed stuffed or in fritters. There are many ways to cook squashes and zucchinis. They can be sautéed, fried, baked, used in gratins, soups, or stuffed. Zucchinis are a key ingredient in Provençal ratatouille, Italian caponata, Maghrebi couscous, and many emblematic Mediterranean dishes.

Harvesting: Squashes and zucchinis are fruits that need a lot of water to give their best. Squashes are best when picked ripe. Zucchinis are harvested young and fresh, while still immature. All fruits should be handled with care and remain free from any cuts or bruises.

Storage: Zucchinis can be cut into pieces and frozen. Their delicate skin is not suitable for storage as is. Winter squashes with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimum storage. There is no need to store them in a dark place, so you might as well keep them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate or tile under the fruit. This will prevent it from coming into direct contact with the ground and avoid rotting due to moisture. They also prefer slightly moist soil. Consider mulching around the plants, especially during the hottest part of summer. Squashes and zucchinis are very susceptible to powdery mildew (a fungal disease that leaves a white powdery coating on the leaves). Be careful not to water the leaves or flowers. Associate your squashes with alliums such as chives, onions, or shallots, or with legumes such as beans or peas. On the other hand, combining squash with cucumber may be detrimental to both parties.