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An oblong-shaped squash that is a variety of the spaghetti squash. It has a tan to yellow thick-skinned outer shell with a tapered oval shape. Inside the hard outer skin there is a fibrous flesh that provides a very delicate and mellow flavor. This squash is available from August to October and can be baked or boiled until the flesh is soft for the strands to be removed. It can be served as a side dish, as part of a casserole, or mixed into a salad. When served similar to pasta, it can be complemented with a buttered sauce and served hot or cold.