I actually prefer them on the small side. My grandmother had a great recipe of removing the squash and mixing it with bread crumbs, raisins, nutmeg and cinnamon along with a little sautéed onion. She then stuffed the skins with her concoction and it was kind of tasty.
I probably am missing something but I looked forward to it every Thanksgiving. I remember that the squash was very tender and sweet. When they age a bit more, they get a little stronger tasting which isn't as pleasant for me.