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Preheat oven to 400 degrees.
Be sure to use a cutting board when cutting your squash. I thick wooden one works best.
I began by taking the stem off. Just a little wiggle and it came right off. It's more difficult to cut through the squash with the stem still attached. If your squash is a little more difficult, be aggressive and get that baby off.
Next, I used a large chefs knife, a long one with a point on the tip. Lay the acorn squash on it's side, put the blade in the middle of the squash, in one of the grooves, and using the palm of your hand, give the knife a couple good whacks into the squash.
When your knife is wedged in squash, lift your knife, with the squash, and give it a good pound on the cutting board. This should split the knife through the center of the acorn squash.
If your squash isn't cut all the way through at this point, use your hands to pull the acorn squash apart. Use a knife to clean up the edges if necessary.
Using a large spoon, bigger than a cereal spoon and smaller than a serving spoon. Use the edge to scrap out the seeds and the squash "guts" Scrape until you have a nice, smooth, and thick squash meat.
Line a baking sheet with aluminum foil. Spray the alluminum foil with non-stick cooking spray.
Lay your squash on the baking sheet with the flesh side up. Brush the squash with cooking oil and sprinkle with salt and pepper.
Lay the squash flesh side down on the baking sheet and place in a 400 degree oven. Oven roast the squash for 40-60 minutes depending on how big your squash is.
When your squash is done, you should be able to stick a fork or long toothpick all the way through the flesh easily.
Serve immediatly or keep in the fridge for up to 5 days. Enjoy!