Quoted By:
Can any squash-anons give me some advice? My first point of confusion is the fact that some of my spaghetti squash comes in green with white speckles while some are almost completely white. Whenever I look for examples of ripe squash, I see the white kind used. Pictured is clearly immature versions of each above some that I'm worried are almost ripe. I'd feel bad if I let them go to waste by waiting too long. Is my speckled one getting close or will the green fully disappear when its ready?
