Spaghetti squash: Poke holes all over with a fork or knife. Place on a tray and cook at 375 for about an hour, depending on size. Cut in half, discard seeds, peel out the spaghetti-like strands with a fork. Serve like spaghetti. (Excellent with Spaghetti Sauce recipe).

Sweet Mama squash: Halve and seed the squash then cut into quarters. Cut each quarter into 1/4" slices and then peel (caution: slippery). Toss the slices in olive oil and season with salt and pepper. Put the slices on a tray and bake at 375 for 40 minutes, flipping halfway. OR: Use a coating of flour, garlic powder, nutritional yeast, salt, pepper, and cayenne (see Roast Potatoes). Bake as above. (Excellent with Poutine recipe.)

Butternut squash: Peel, halve, and seed a squash (recommend Googling how, very slippery, injuries can occur). Cut into quarters lengthwise and cut 1/4 inch slices. Toss with 2-3 T oil, 1 T cumin, 1 T coriander, 1 T crushed chilis, 1 tsp salt. Roast at 350 for 45 minutes until browned.

Acorn squash: See Stuffed Acorn Squash recipe.

Most squash (acorn, jester, butternut, delicata, sweet mama, etc) can also be easily added to mashed potatoes. They add healthiness, reduce calories, and make the mashed potatoes extra creamy. Just peel the squash, remove the seeds, cut the flesh into large chunks, and cook with the boiling potatoes. If you normally add margarine and soy milk to your mashed potatoes, you’ll find you don’t need as much to reach the same level of creaminess.