you know this is my hardest question when I grow things for the first time. "when do I Pick?"

I wish there was a web site with pics LOL just to give a basic idea.
hm spagetti squash is so good, I wish I grew it this year.

This is not true. Not all tomatoes are red. Some are orange, peach, yellow, green, purple, brown, etc. A blind person could pick a tomato... you want it to "give" a little if you gently squeeze it - much like a ripe pear or peach.

For the squash, all winter squash is harvested when the main stem connected to the fruit starts to brown. "Harvest winter squash with two inches of stem remaining. A stem cut too short is like an open wound, which will cause early decay.

Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days.

After curing, transfer to a cool (45 to 50 degrees), dry place such as the basement or garage for long term storage. Careful, do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures simply mean shorter storage time. "

Here is a link that might be useful: Winter Squash

Violet

Thanks so much for the information. The link is great too. I added it to my favorites list.

Happy to be of help. Post pics if you can!

I just wanted to add the words "spaghetti squash" to this thread, so future searchers will find it more easily.

(I'm not impugning you, silver 78, just being helpful to others. And I had the same question about spaghetti squash myself.)

Cheers,
Garvey