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.
No matter which method you use to cook the squash, always start by poking holes all over the squash to prevent a buildup of pressure -- or the vegetable may explode. Bake the squash in a 325-degree-Fahrenheit oven for 90 to 120 minutes, or until the shell is less rigid. Alternatively, microwave the whole squash on high for at least 10 minutes. If the shell doesn't give when prodded or the skin can't be pierced easily, microwave it in five-minute increments until tender.