It was not very hard. I used a fairly small knife.
This is a wet spaghetti squash kind of flesh. The flavor is OK, better than spaghetti squash, but not very sweet and not really special. But it may not be completely ripe. I actually like it better as a summer squash. I will cook it in different ways to see how it does but I prefer dry, sweet, kabocha types of squash.
Three more macres. There are about another 7 or 8 left out among the vines. Hard to believe they all came from two plants. If you look at the squash in the middle you may be able to see the roots hanging down. These vines rooted vigorously every 5-6 feet. A few weeks ago I started cutting vines to kill them off. Mostly it did not kill them off because they had already rooted elsewhere. I will have to actually pull them all up to kill them.