Heirloom squash produces plenty of medium-sized, 3C4 lb. oblong fruits. Flesh can be served up like spaghettian immediate hit with kids. CULINARY HINT: Slice fruit lengthwise, remove seeds, brush with olive oil and season with salt and pepper, roast face down until flesh fluffs out of shell with a fork for spaghetti-like appearance. Serve with marinara sauce or season to taste. Can be stored several months in a cool, dry place.