Epiphany on Storing Winter Squash

I grow winter squash like butternut and pumpkin because my husband likes them. Personally, I can't stand them. This has always been an issue because the thought of gagging down that foul tasting squash tend s to prevent me from wanting to cook them. I have always stored my squash in our dining room where it stays relatively cool in the winter and the squash lasts for months. This past year though I decided to can some of the butternut and as it happened I only had pint jars in the house at the time. So I canned the squash in pint jars. My husband asked when I was going to cook him some squash, specifically butternut squash souffle. As I thought about it, I realized that the pint jar was just good enough for 1 individual butternut squash souffle. Why had I not thought of this earlier? Instead of wasting a whole squash by cooking the whole thing and then he being the only one to eat any measurable portion of it, I simply pulled out 1 pint jar and made up an individual souffle. Yippee!!!! I never have to choke it down again and will be happy to keep his belly full of butternut squash and pumpkin. Now, what to do with the spaghetti squash that I don't like either?! So if you don't like something, but others in your family do, think about canning it in pint jars for individual portions. Blessings, Kat