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.
1 Pierce the whole shell several times with a large fork or skewer and place in baking dish. 2  Cook squash in preheated 375Â°F oven approximately 1 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up. *****. ( 3 BOIL IT). Cut squash in half lengthwise; remove seeds. 2  Place squash cut sides up in a microwave dish with 1/4 cup water. 3  Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. 4  Add more cooking time if necessary. 5  Let stand covered, for 5 minutes.