Preheat the oven to 375°F/190°C.

First, wash and scrub the squash, then look for any bad spots to cut off.

Now, cut the ends off, and slice the banana squash into 3-inch sections. It's much easier to cut it this way because you don't have to handle such a large squash.

I used a heavy-duty knife, and it was easier than I had expected to cut through the skin and flesh.

Now you cut the pieces in half.

Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy meat.

Now, cut the pieces again, and remove the skin from the pieces you plan to cook another day. We left the skin on the ones we are baking today.

Again, remove the skin from the squash you won't be baking the day you cut it.

Place the peeled pieces in a bag or container and refrigerate for up to five days.

Use a fork to lightly "scratch" the banana squash meat, allowing you to add butter, cinnamon, and brown sugar (or your preferred sweetener).

Place a dab of butter, with the desired amount of cinnamon, on each piece of squash.

Add the brown sugar now or after you bake it. You may want to salt and pepper it as well.

Now, wrap the separate pieces of banana squash in aluminum foil tightly.

Place a piece of aluminum foil on your cookie sheet and spray with vegetable oil. Place the squash on the cookie sheet.

Bake for one hour and 15 minutes, or until baked through. Use a fork to see if it's tender.