Preheat the oven to 375F/190C degrees. The first thing is to wash and scrub the squash and 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 are not having to handle such a large squash.
I used a really good 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, remove the skin on the pieces you will cook another day. We left the skin on the ones we are baking today. Remove the skin on the squash you will not bake the day you cut the banana squash. Place the peeled pieces in a bag or container to place in the refrigerator for up to five days.
Use a fork, to lightly "scratch" the banana squash meat so you can add butter, cinnamon, and brown sugar (or sweetener of choice). Place a dab of butter, with the desired amount of cinnamon you want 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.