Thanks for the answer. That's what I was thinking but it always helps to get confirmation. I'll pick them and hope for more.

I can't speak for Spaghetti Squash, but Acorn squash is ripe when it is a very dark green (most varieties), gets an orange spot where it was touching the ground, and is hard to dent with a fingernail. Acorn squash ripens fairly quickly, relatively speaking, and is not as finicky about being 100% ripe to be tasty (but does not store as long).

The stem must brown and the seeds will turn pale brown or dull green. THe clear indication of ripenss is that the seeds will quickly and easily strip off between your fingers without tugging.

This has been established that once tomato turns color, the rest of ripening process is internal to the fruit and needs not any help from the mother plant. A lot of gardeners harvest their tomatoes once color change occurs. They do this for several reasons : --- rainy period ahead , to prevent spoilage. . --- birds and other culprits eat/damage them. --- Tomato variety is prone to splitting and cracking if left on vine long time. After harvesting, just store them single layer on newspaper , AWAY from direct light, in room temperature. If you be careful in picking and not blemishing them, those tomatoes can last for days if not weeks or until you consume them after changing full color.