I started cooking myself squash every day.

I take a can of tomatoe juice add some water and splenda. Peel the squash and cook. It comes out so sweet and soft and I never have a problem with it going down.

They are good with Rotel tomatoes and a little cheddar!

And then there's spaghetti squash!! Cut it in half, cook cut side down in a baking dish with a little water. When cooked, take a fork and pull it through the squash "meat" lengthwise and you get a spaghetti-like result. Works fantastic with marinara sauce, etc. for those (like me) who have a problem with pasta!