To bake squash in the oven, drizzle it with oil or a cooking fat, and cook at 400 degrees Fahrenheit or higher. Prior to baking, remove the seeds. However, specific baking tips depend on the type of squash.
When roasting spaghetti squash, halve the squash, and scoop out the seeds. Drizzle with olive oil before placing the squash on a baking sheet and baking at 425 degrees Fahrenheit for 60 minutes. Once the squash cools, use a fork to scrape out the long strands of squash. You can then season the flesh with lemon juice, fresh chopped parsley, red pepper flakes and grated Parmesan cheese.
To cook butternut squash, peel the vegetable prior to baking, then halve it, and scoop out the seeds. You can drizzle the squash with oil, season with salt and pepper and cook both halves, or you can cut the squash into chunks and roast the cubes. Either way, roast at 400 degrees Fahrenheit for 30 minutes. If roasting chunks, toss them occasionally during cooking.
Unlike spaghetti and butternut squash, the rind of the acorn squash is edible when cooked. Cut the squash in half, remove the seeds, and drizzle with oil. As another option, season the cut squash with a butter, brown sugar and maple syrup rub. Bake at 400 degrees Fahrenheit for 60 minutes until tender.