Start seeds indoors a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden 2-3 feet apart. Squash plants are vines and they need room to sprawl, or they can be planted on a fence or trellis and tied up. Harvest when squash are small and tender; the larger they get the more tough and seedy they will become.
Look for squash that are shiny and unblemished, and select smaller rather than larger. Be careful not to puncture the skin. Store in a bag/container in the refrigerator for up to a week.
Wash the squash with cold water and snip ends. Cut into slices or cubes. Heat a bit of cooking oil in a skillet over medium heat, add squash and saute until tender, but not mushy. Season as desired.
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