The varieties that are most commonly grown in New York are for slicing. These squash look a bit like flying saucers with a scalloped edge. They have a buttery taste and are best when 4 inches or less in diameter. Spaghetti - This bright yellow, smooth, oblong squash with stringy flesh is great served as a pasta substitute with your favorite toppings. It can be used as a summer or winter squash since it's storable.
Larger squash have thicker strands.
They are best when 5-8 inches long, so the seeds are tender. If cooking larger ones, remove the seeds, which can be tough. The flowers can also be battered and deep fried for a special treat. Mild, crisp, and full of water, cucumbers and summer squash are a refreshing treat in the summertime. Choose cucumbers with a good deep green color that are quite firm without shriveled tips.