There may be some variation on shell color or markings. My guess is that the ivory colored ones are more mature. But the way one tells if it is ready is actually by trying to pierce the squash's skin with a fingernail. If you can't, then it's ripe. Generally, if one leaves the squash after this point, for a couple of weeks, the quality improves. But I'm not so sure with spaghetti squash.

The worm which made the holes in the fruit was probably a pickle worm.

Great name there! Bogturtle! I love turtles: even had a small collection years ago.

The spaghetti squash will probably only store for about two months. I'd use it by then, though it might last a little longer.

George
Tahlequah, OK (but native to NJ)

Spaghetti squash turns more yellowish as it matures, so that's one way of knowing, along with a hard shell as mentioned above.

It doesn't store too long -- I like to freeze mine out of the shell, already cooked -- it stores well this way.

I was at Kroger's yesterday -- it was $1.99 a LB for spaghetti squash -- so an average one would be $5 to $6 -- that's just crazy, but it goes along with the $6.99 a lb heirloom tomatoes and the $7, ten pound bag of Idaho russet potatoes. SURE GLAD I GROW MY OWN!

Dennis
SE Michigan