1 Teaser Text: NAHS Athletic Complex-bleachers and press box ready for use. 2  Image URL: http://www.nasd.k12.pa.us/cms/lib6/PA01001836/Centricity/Domain/4/AthleticComplexOct2015180.jpg.
Directions. Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet.Roast until squash is tender when pierced with a knife, about 1 hour. When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley.irections. Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet.
How to cook squash in the oven: 1  Bake a smaller squash whole by piercing the skin with a knife in several places or by cutting it in half and removing the seeds and fibers. 2  If baking halves, add about 1/4-inch water to the pan. 3  Bake at 350Â°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly. If whole, cut open and remove seeds and fibers after baking.