Yes, it deserves that many adjectives. Finally, after no sign of a single squash all summer, my tromboncino squash grew the longest one ever!!
I didn't measure it, but it had to be at least 3 feet long. Here it is still growing on the trellis, close up to the left and a wide view of the whole plant below.
I also had to take the obligitory 'it's bigger than my dog!' shot. (Don't worry, it was on the floor for less than a minute and I thoroughly scrubbed it afterwards.)
Normally, you'd think this would be too large for a squash, but it was nice and skinny. Sure enough, when I cut it open, there were no seeds except in the little bulb at the end, as you can see from the following pics:
I ended up using everything but the bulb at the end for zucchini bread. It made 3 1/4 cups thinly shredded! I used 3 cups for this recipe, except a low-cal version (and used the extra 1/4 cup shredded squash plus the bulb diced into an Italian vegetable stew). The changes I made were to use unsweetened applesauce for half the oil, only 1 cup of sugar, 1/2 cup chopped walnuts and 1/8 tsp grated nutmeg.
This was the first time I ever had zucchini bread. Even though it sounds like it would be gross, and looked more like it should be called Frankenstein bread as I shredded the bright green squash, I was delighted to discover it is absolutely delicious!! I already want to make another batch with another huge squash growing on the trellis right now.