I'm not familiar with this particular squash. Is it a summer or winter vairety?

Jan

theyre Lagenaria siceraria, and its a summer type. it has to be peeled. its supposed to be high in Vit. C.

A little searching gave some information from an Italian Seed Company, Franchi.
I've copied and pasted it for you:

Zuchetta Serpente di Sicilia - Serpent of Sicily. Sometimes called cucuzzi. Actually it is a gourd(it has white flowers rather than yellow like squash), but is grown and eaten like a summer squash. Much favored by people from Southern Italy. Fruit can grow up to three feet long, but taste best when picked young, no more than 12 inches. Vigorous grower with long vines so leave plenty of room. Vines can easily run 25 feet; does well on a terrace. Pinch the growing tips of the vines and saute them in olive oil; they are very tasty that way. Plant in hills about six feet apart, four seeds per hill and thin to two or three plants. About 70-75 days. 5 gram packet has

Hope this helps,
Jan

I have grown the Cucuzzi gourd. It has felted greyish leaves. The white flowers, male and female, open at night. They are susceptible to a worm like a corn earworm, so keep the Bt handy. It stays healthier than our squashes in our heat- and insect-rich valley. Don't know how it does with a lot of rain.

Fruits are very delicate when as big around as a quarter. Slice (quickly, they discolor), steam them for about 3 minutes and add butter, salt and pepper. A nice change from squash. ( We grew them one year with Zuchetta tromboccino, which is related to butternut squash but is used as a summer squash. It needs to be sauteed with garlic.)

When your gourds start to approach the size of a baseball bat they can be pared with a carrot peeler, cut into "dugout canoes", hollowed, except for the ends, and filled like a stuffed pepper for baking (cover pan with foil or gourds with sauce) or microwaving. Immature seeds are white, crunchy and sweet.