Uh, this isn’t Olive Garden. This is your garden. And this is pale yellow spaghetti squash is the mama jamma when it comes to NR’s (noodle replacements). So, skip the gluten with this stringy flesh, rip apart with your shinnest fork for extra stands and put that in your marinara sauce and roast it. 3-4 pounders locked in a smooth oblong rind, these hold a flesh comparable to the acorn squash but less sweet than the butternut. A true winter squash that stores for months in a dry cool area for all those late nights typing seed packet descriptions!

Space Dog Culinary Tip: Great for canning! Cut squash in halves at 420F (save the seeds) laying flat with a little drizzle of EVO (extra virgin olive) oil. Scoop all of the flesh out and combine it with the flesh of acorn, koginut, butternut, red kuri, kobocha—we offer them all—but get these winter squash at the store and mix them all up in a saucer pan with your favorite blend of spices (we like nutmeg, cinnamon, and brown sugar. Boil some mason jars to sanitize, fill in with boiling squash mixture (jar lid will seal when it gets hot enough) - we like to boil again after it is sealed for less chance of contamination—and store in your favorite storing area. Go wild and use the squash sauce on your spaghetti squash noodles for a wild night in the kitchen.

. Plant 2 seeds 1” deep with bat guano/organic fertilizers, space 2 ft apart—pinching the weakest seedling, and weed often when young. Scratch some organic fertilizer and water in fertilizer every other weak. Darnit, alexa, it’s week not weak. Harvest once skin if difficult to pierce with fingernails—around the 100 day mark from direct seed . Watch out for squash bugs—we’ve heard the best time is to plant after the 4th of July to avoid squash bugs in Albuquerque, but that’s not in the Constitution. Pinch bug eggs often to be proactive or cover in insect barrier if the issue gets worse. Minimum 25 seeds.