[Can you eat that?]

OK not sure if this should be in growing or cooking but here goes.

Last year I grew these in pots on the patio, one fruit per plant about the size of a large aubergine.

     Cooked wonderfully in August, steamed whole, split open flesh nice and stringy.

This year they are on my allotment, loads of fruit, picked one last week as it would only just fit in my largest roasting dish. But it was a bit disappointing the flesh didn't break up completely, so we had stringy cubes.

Did I pick it too soon, should I wait until the skin has hardened a bit.

And if I do, any tips on cooking watermelon sized squash?