Place pumpkin in the oven whole. (You may want to put a cookie sheet under it to catch drips)
Cook for about 3 hours at 350 or until the shell is getting well browned and pumpkin is fairly easy to puncture. Let it cool.
Now your pumpkin is ready to be scooped out and turned into what every tasty treats you have in store for it. Or, divide it up into quart size freezer bags and freeze for future use. (I find that 2 cups per bag is a convenient amount for cooking with).
So that, that. A $2 pumpkin, about 15 minutes of hands-on time and 16 cups of pumpkin to stash in the freezer. Frugal and easy, it's a hard combination to beat!
So far I have used this method with Spaghetti Squash as well and it worked wonderful. If you try another type of squash let me know how it turns out!