They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed.
That being siad, these things look like dreadlocks on an iceplanetalien…