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.
Directions. 1  Wash the squash and leave it wet. 2  Microwave it for 5 minutes to help soften the skin (it's still really hard). 3  Cut squash lengthwise and remove seeds. 4  To Microwave: put squash halves cut side down in baking dish in 1/4 cup of water covered with plastic. Nuke it for 7-10 minutes. 2  To Bake: put squash halves cut side down in baking dish in 1/4 cup of water and bake for 45 minutes covered with foil. 3  Don't let the water cook away. 4  Check it and add more if needed.