Cooking Different Types of Squash

Basically, my approach to cooking most types of squash in the oven is the same: wash, poke rind full of holes with a sharp knife, bake 30 minutes in a 9 x 13 with water in the bottom, cut in half lengthwise and scrape out seeds/pulp, place facedown in pan (add more water as needed), bake another 30 minutes or until tender.  Below, I elaborate, with photos.

Acorn Squash

Butternut Squash

Spaghetti Squash