I grow them, and find they move very well at market. People like them. They do not all ripen at once on my plants. In fact, the harvest seems spread out pretty good. Personally I prefer a Hubbard, Acorn or Butternut for eating.
Freezing squash tends to turn it into mush. I guess for a winter squash that is pretty creamy anyway once cooked it would work. I think it will ruin the "spaghetti" of the spaghetti squash.
Gardening at 5000 feet elevation, zone 4/5 Northern Utah, Frost free from May 25 to September 8 +/-