How to Bake Squash
To bake squash, start by cutting it in half lengthwise or cutting it into large pieces. Then, scoop out the seeds with a spoon, and place the squash in a baking dish with the cut-side up. Next, pour 1/3 cup of water into the dish, and cover the dish with aluminum foil. Finally, bake the squash in the oven at 400 degrees Fahrenheit for 1 hour, or until it's soft.
Cook acorn squash if you want something with an edible skin. This small, round squash with green and orange skin has a yellow or orange interior. It resembles an acorn and the skin is hard to peel. This squash is high in fiber. Bake butternut squash if you want a versatile and easily recognized squash. This type is light orange and shaped like a long bell. The skin is easy to peel and many chefs bake it before using it in soups or purees. It is high in vitamin A and vitamin C. Use delicata squash if you want a creamy taste. This squash is long, similar to butternut squash, but has white skin with thin green stripes. Some people think it looks like a cucumber. The skin is edible and difficult to peel. Work with kabocha squash if you want a dry squash that is easy to bake. Round and green on the outside, kabocha is Japanese. It has a dense flesh that bakes well and tastes good in soup. Remember that pumpkin is a member of the squash family. Most people can identify pumpkin; it is round and orange. When you bake it, pumpkin tastes sweet and the seeds can be roasted for snacks as well. Use spaghetti squash if you want to scrape the flesh into noodle-shaped pieces. It is long and yellow on the outside. The spaghetti squash has a mild taste and the skin peels easily. Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).  Cut the squash in half. Long varieties, such as butternut and spaghetti squash, can be cut lengthwise. Slice the squash into large, serving-size pieces if you would rather. You can create strips for baking if you prefer. Scrape out any seeds with a spoon. The amount of seeds in the squash will depend on the variety. Remove any string-like fibers as well. Rest the squash in a large baking pan. They should be on their skins, with the side that was cut facing up. Season the squash to your liking. You can sprinkle some salt and pepper on the squash, as well as any other herbs or spices you like. For example, rosemary is good on butternut squash. Add fat and sugar if you want as well. Some people like to put butter on the squash before baking, others drizzle the squash with oil. You might also like honey or sugar on your squash before it bakes. Place 1/3 cup (2.67 oz. ) of water into the baking pan. You do not want to pour the water over the squash, but you want it at the bottom of the pan to help bake the squash and keep it from drying out. Cover the baking dish with aluminum foil.  Leave the squash in the oven for 50 minutes. Remove the foil and allow it to bake for another 10 minutes. Poke at the squash with a fork, knife or spoon to determine if it is done cooking. It should be soft. Remove the squash from the oven and let it cool. Serve it if you plan to eat it, otherwise you can peel it, chop it, puree it or use it however you need to for your recipe. 
Cook acorn squash if you want something with an edible skin. Bake butternut squash if you want a versatile and easily recognized squash. Use delicata squash if you want a creamy taste. Work with kabocha squash if you want a dry squash that is easy to bake. Remember that pumpkin is a member of the squash family. Use spaghetti squash if you want to scrape the flesh into noodle-shaped pieces. Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Cut the squash in half. Scrape out any seeds with a spoon. Rest the squash in a large baking pan. Season the squash to your liking. Place 1/3 cup (2.67 oz. Cover the baking dish with aluminum foil. Leave the squash in the oven for 50 minutes. Poke at the squash with a fork, knife or spoon to determine if it is done cooking. Remove the squash from the oven and let it cool. 