Agree on the assessment of spaghetti squash. One of my favorites is delicata squash, sliced and baked with a lil oil & salt.

Buttercup > butternut

How are you cooking it? For years I had always been baking spaghetti squash cut side down, but recently I tried it cut side up and it was a night and day difference. I also brush the inside with a good amount of olive oil and then season with some salt and a lot of black pepper.

It came out way less watery and the consistency was more like actual pasta. I'd recommend trying that if you haven't before.

I love Hubbard squash. It's ugly and a bit of a pain to handle due to its size and the toughness of the rind, but the taste is amazing. It's the best for soups.

I usually cook the spaghetti squash in the microwave but then pull it out of the shell and toss it into a skillet with some olive oil, salt, and pepper and sauté it for a few minutes. This dries it out a little and blends in the oil and spices. You can add some garlic at this stage, too.

Some other squash I can recommend to try:

Golden Heart

Acorn

Danish

Black Futsu

White Swan Acorn

Sweet Dumpling

Red Kubota

The problem is that the moment you call something a "pumpkin", the English think it's cow food and refuse to eat it. But they'll happily eat butternut, which is a pumpkin really.