Squash was my LEAST favorite food when I was a kid, and my squash experience was limited to yellow squash, zucchini squash, yellow squash, and butterfly squash (folkloric name?). Anyway, none of these squash had to be peeled. We ATE the skin of all the squash that I grew up eating. As an adult, I experimented more with the variety that was available in the produce section of the supermarket, and this WAS in the days before internet and pinterest!
Now, there are some gourd varieties, in which the skin is not commonly eaten, which I enjoy very much. I learned they are really super easy to prepare, and I actually like them very much!!
I just baked these spaghetti squash by setting them in a sheet pan of water, and baking at 350* until it was "soft" under the skin, and cut easily with a knife. Then I cut each one in half, and used a spoon to scoop out the seeds and pulp from the center.
Then came the delightful part of pulling the stringey spaghetti style flesh out. It scoops out easily with a spoon.
Some I put back in a outside skin or shell because I was sharing it with someone who hadn't prepared it before and I wanted her to see.
My daughter and I made a meal out of it, by adding a smidgen of Alfredo sauce. You could also eat it with tomato marinara sauce, or just butter and salt and pepper, or a cheese form.
I literally trimmed a top to cover the portion that I was taking to a friend.
"Thank you to God for our rich bounty, and friends with which to share. You have created so many wonderful nutritious foods and blessed us with so much. All glory and honor to the creator, in Jesus's name I pray."
Grandma Mary Martha