Seeing this thread earlier today got me to thinkin'. Every year my mom buys a few decorative pumpkins and squashes for her outside displays (I eat the heirloom ones if they don't rot so it's not a total waste). This year she got one of those big jack o'lantern types (tall, thin pronounced ribs, dark/ burnt orange color, ~30lbs); my dad smashed it open for the deer a few days ago and inside the flesh was really stringy. The strands were thicker than a spaghetti squash, more like linguine. I don't know if it's a characteristic of the variety or if the texture was a result of a few freeze-thaw cycles. I'm wondering if anyone's tried eating these kinds of stringy pumpkins like spaghetti squash and how they taste/ hold up to cooking.