Choose a squash that is firm and feels heavy. The skin should be hard and even with no marks or cracks.

Although most vegetables need to be stored in a cool dark place, the same can't be said for squash. They need warmth, and darkness isn't necessary. Choose a dry airy location where the temperature is between 15 and 20° C.

If you have a number of squashes to store, avoid stacking them one on the other. Stand them up, stems upward. Some gardeners even hang them from the ceiling in a net.

If you're cooking a whole squash in the oven, prick it in several spots before cooking to let the heat penetrate.

If you prefer to halve the squash, cut it lengthwise. Remove the fibers.

Raw
It can also be served raw, grated and tossed with a saffron-flavored vinaigrette or served with a remoulade sauce as you would celery root.

Baked whole: prick in several spots and place in a preheated (350° F) oven for about 1 hour.

Baked halves: halve lengthwise; scrape out the seeds; place the squash into a preheated (350° F) oven for 20 minutes; turn over and continue to cook for another 20 minutes.

Boiled: approximately 45 minutes (whole) or about 20 minutes (chopped into large pieces).

Microwave: cut the squash in half lengthwise and remove the seeds; wrap in plastic wrap and microwave on high for 10 to 12 minutes.

Be careful not to overcook spaghetti squash since it will lose its flavor; allow it to drain (it contains a lot of water); dry well;
Separate the "spaghetti" strands with a fork; use in any recipe that calls for pasta.

If you like pasta, try spaghetti squash. After halving and seeding it, bake in a 180° C oven for 30 minutes or more depending on the size and ripeness of the squash. Use a fork to scrape out the flesh: it separates into long spaghetti-like strands. Now just serve with your favorite sauce. 

Spaghetti squash pancakes
Combine 9 oz. of cooked squash in a bowl with 1 2/3 cup flour, 1/2 cup milk, 1/2 cup cream, 3 beaten eggs and salt; for each pancake, pour a small ladleful of the batter into a preheated buttered skillet; brown on one side, then turn and brown the other side; keep the cooked pancakes warm as you cook the rest of the batter; sprinkle with brown sugar and serve hot.

Try it with butter, nutmeg and cheese.