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Growing Spaghetti Squash in the Home Garden

in The Netherlands

Photo Story by Susan Helene Kramer


Gardens sitemap
Spaghetti Squash in the Home Garden - 52nd Latitude

Pumpkin (Hokkaido orange) experiment in Amsterdam, The Netherlands

Compost Leaves in Your City Garden and Build a Trellis Fence


Gardens in Ojai and Santa Barbara Botanical Garden

Tomato Factory - small hothouse experiment

Garden Green Roof installation of sedums

Porch, wildlife pond and streambed construction

Greenhouse construction from a kit

Border gardens, guerrilla gardening

Benefits of Gardening Projects for Kids

Birds - Bluetits - Pimpelmezen growing up


Meditation Garden Design, Layout, Planting



This spaghetti squash took 128 days to maturity. We live at the 52nd latitude and have a town size garden 20 feet wide by 60 feet deep.

Following is the spaghetti squash story by Susan Helene Kramer told in photos and description -

1.  The spaghetti squash seed was planted in the green house on April 28, and the 1st one harvested September 10. I moved the 5 plants out to the open garden when they had 2 sets of true leaves. I planted the seeds in store-bought plant potting soil with a base of garden composted soil, at least 5 years old. I gave one feeding of MiracleGro after squash started forming.

Description: Description: Description: Description: Description: Description: pumpkin patch at lower left; photo credit Susan Kramer


2. The vine started climbing the palm tree and the fence so I built this trellis on the east facing fence out of bamboo canes, mostly, to support the vines. The trellis is slanted toward the fence. You'll see one squash below that ripened a week earlier than these and kept dark green stripes on the rind. The flesh was light green and really delicious.



3. Here is the trellis all ready for the vines to be carefully woven upon it.


4. This illustrates net bag (I used onion bags) supporting the squash on the trellis - and keeping them dry off the ground.


5. This is the one spaghetti squash that kept its dark green stripes. You'll notice the stem is completely dried as was the vine it came from. The interior flesh was light green. I cooked it by slicing in half lengthwise, steaming for 10 minutes, and fluffing out the strands crosswise. I ladled over a marinara sauce of mushrooms and pine nuts, and sprinkled on grated jack cheese. It was delicious, and just the right amount for my husband, Stan Schaap and me.



Copyright 2001-2015 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
Published by Creations in Consciousness | email


page created September 19, 2014; updated June 23, 2015