Step 1

Preheat the oven to 400°F.

Step 2

Using a sharp knife, cut both ends off. (This inexpensive chef's knife is great!)

Step 3

Then cut the squash horizontally above the bulb portion. (See photos below.)

Step 4

Now cut each pieces in half vertically.

Step 5

Scoop out the seeds from the bottom portion.

Step 6

Arrange the squash halves on a baking sheet, flesh side down.

Step 7

Add 1/2 cup of water into the pan. Roast for about 40 minutes, or until fork tender.

Step 8

Cool slightly and scoop out the flesh with a big spoon. Discard the skin.