This is one of the squash before I cut it off the vine. I found documentation on this squash that says you should let it get to 4" across before cutting. Mine is bigger than that -- more like 5 1/2-6 inches. The skin is still soft and can be marked with my fingernail. According to Joy of Cooking I can treat it as a summer squash or a winter squash, depending on its size, etc. Do I peel this? Stuff it? Bake it? Steam it? Season it? Here is the rest of the harvest so far:
There are 5, or 6, large zucchini. One yellow zuke and one green one that are the appropriate size. 3 nice sized cucumbers. 2 Chinese pea pods. 4 small cherry tomatoes. 2 oversized Flying Saucer squash.