Instructions: Bake the squash halves in a 375 oven in a baking dish with enough water to come 1/4 inch up the sides of the squash. Cover the baking dish with aluminum foil or its own lid. Bake until the squash is soft when poked with a knife, between 45 minutes and one hour. (You can also microwave the squash in a microwavable dish with a lid or by covering the squash with plastic wrap, microwaving for 15 minutes, and then letting the squash rest without removing the cover or plastic for 10 minutes more.) When the squash comes out of the oven or microwave, spoon it out and discard the seeds and then scrape out the pulp with a fork, pulling at the shreds. Youll end up with a bowl of "spaghetti." Reheat the "spaghetti" in a heavy-bottomed pan with 2 tablespoons of olive oil and toss it with your favorite sauce.

Season to taste with salt and pepper.

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