Here are the Atkins pocket Carb Gram Counter entries for squash and for Pumpkin:

• Acorn, baked, 1/2 cup: 10.4 ECC
• Acorn, boiled, 1/2 cup: 7.6 ECC
• Butternut, baked, cubes, 1/2 cup: 7.9 ECC
• Butternut, baked, mashed, 1/2 cup: 9.4 ECC
• Hubbard, boiled, mashed, 1/2 cup: 4.2 ECC
• Spaghetti, cooked, 1/2 cup: 3.9 ECC
• Summer/Yellow, raw 1/2 cup: 1.4 ECC
• Summer/Yellow steamed 1/2 cup: 2.6 ECC
• Zucchini, raw, 1/2 cup: 1.1 ECC
• Zucchini, steamed, 1/2 cup: 1.5 ECC
• Pumpkin, boiled, 1/2 cup: 4.6 ECC
• Pumpkin, canned, 1/2 cup: 4.1 ECC

Acorn is up there, it's true, but if you only have a little it can be done sometimes. I steam it in the microwave so I guess that's in between boiled and baked, and it keeps in the fridge a while so I eat it slowly, some one night, some more a few nights later. Like I said, I have it as a secondary vegetable, with meat and a primary veg like broccoli.

Some evenings I like to eat more carbs for going running the next morning, and this seems to me a good way to do so. I really love squash and feel it's very good for you, and acorn has always been a favorite of mine.

woolina, have you tried spaghetti squash? To me it tastes quite similar to acorn, and it's lower in carbs. Plus, it's very fun to make a sauce for (alfredo! alfredo!! or just browned butter).

I want to try Hubbard and some other varieties next.