Using Winter Squash

I still have many, many winter squash of various varieties stored in my garage from our last summer's garden. For all the sugar pumpkins I like to throw (or place) one in the oven (on a cookie sheeet) and bake it for about 45 minutes, depending on size, and then take it out and let it cool a bit. Cut it in half, and take the seeds out; the skin should come off easily. I then puree it to use it in muffins or other baked goods. I also like it cubed and mixed with a little cheese, a can of black beans, drained (better yet, soak them and cook them yourself,) some cilantro and some salsa of your choice and rolled in a sprouted grain tortilla. Yummy!
My preference for butternut squash is just to bake it and slice it and that's it! For spaghetti squash (I still have 30 or so left!) this is what I did for last night's dinner. I baked it until done, about 45 minutes and then I cut it in half, scooped the seeds out and used a fork to place the pasta-looking squash in a bowl. I added 2 eggs, some parsley and a bit of paremsan cheese. At this point you can form them into patties and saute them in a bit of olive oil or do what I did and place the mixture in a 9X9" pan that has been rubbed with a bit of olive oil. I then sauted a bunch of vegetables (spinach, onions, garlic, etc.) and placed them on top of the spaghetti squash. Then I poured a bit of marinara sauce on top of the veggies and sprinkled with paremsean (or other cheese, if desired.) You can also mix a bit of leftover rice or pasta into the spaghetti squash if you like.
Give it a go and let me know what you think.
Have fun and be creative!
Patty