I love both acorn & butternut squash, but they're too high in carbs for me.

A trick to cutting the acorn squash is to put the whole thing in the preheated oven (350, I think) for 10-15 minutes, take it out & cut it in half. I used to put a bit of olive oil on the cut surface & bake cut-side down until done. Then turn them up-right for about 10 minutes and put a LOT of butter in the "bowl" to melt. Just lovely.