Quick, cute, and healthy. A lovely fall dish.
Wash your squash
Preheat the oven to 400.
Cut the squash in half (detailed above)
Scoop out the seeds and fibers in the center. (You can set aside the seeds to roast later!)
Rinse the squash under water and pat dry!
Place both halves in a baking dish with the water, flesh side down.
Roast for 30 minutes. When you remove it from the oven, a fork should pierce the skin but not without effort.
Dump out the water and turn the squash over.
Brush the squash with oil or butter and season as you choose.
Place back in the oven flesh-side-up and roast for 15-20 more minutes.
Remove from the oven.*
*At this point you can: