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.
Preheat the oven to 400Âº F (= 200Âº C = gas mark 6-moderately hot.). Drizzle a small amount of olive oil on cut side of the squash and rub it around with your fingers. Sprinkle on some salt and pepper. Place the squash, cut side down in an oven-proof dish.Depending on the size of your squash, it will take approximately 35-45 minutes to get tender.ook the squash on high for approximately 7-10 minutes â depending on the size of your squash and how powerful your microwave is. If you do not have an automatic turntable in your microwave, give the dish a turn every 3 minutes to ensure even cooking.