how not to peel squash

I hate it when they're right. You know them, the people who say "don't do two things at once, like try to make green onion corn cake chili toppers for the chili you just made while peeling squash. Even if you've had a squash craving for like two weeks that wasn't satisfied by pumpkin and sausage pasta or squash filled ravioli. Don't peel with the bad knife facing toward you because it will slip and slice off open your finger and there will be blood everywhere. And due to the metric fuckton of blood you will be unable to flip the corncakes and forget to turn off the stove so they will burn, therefore proving to your mother-in-law that you cannot cook. And no one will be there to kiss your boo-boo, not your mother (or mother substitutes). You might have a husband but he will not be there and all he contributed to the situation is to put the non-stick burn pads, burn cream, and tubular gauze in an easily accessible place in the medicine cabinet--because perhaps when you cooked before you badly burnt yourself and so he stocked up on supples--[OMG was that the last time I cooked chili, must die of embarrassment now], but instead said husband will have put the bandaids in some sort of mysterious hidden first aid siberia."

You know, those people.

So, what's the right way to peel squash? I have already requested a new oxo vegetable peeler as a stocking stuffer. Please help.