>Another thing to keep in mind when cutting from the vine and you want to >store for later use is to leave a handle on the squash.
Along the same line, I had read (and it seems to work) that when you cut
winter squash, it should be stored without being moved around for at least
a few weeks in a cool dry place. Minor nicks in the skin will heal over,
and the skin will harden to the point where future handling won't cause
much harm.
As an experiment, I have a half-dozen of last year's spaghetti squash in a
back bedroom. Most are in fine shape (thought the flesh gets progressively
dryer/harder), but once in a while one somehow gets infected and rots very
quickly. The seed I saved, keeping other pumpkin/squash things at least
100 feet away, is an "interesting" mix of things only remotely resembling
spaghetti squash. I've since read that 100 feet isn't _nearly_ enough
separation!
Gary Woods AKA K2AHC- PGP key on request, or at www.albany.net/~gwoods
Zone 5/6 in upstate New York, 1200' elevation.