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 1 Heat the oven to 400Â°F and arrange a rack in the middle. 2  Cut the squash in half lengthwise and scrape out the seeds. 3  Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. 4  Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. 2  Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. 3  2 Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes.