This is one of my favorite side dishes in the fall. I’ve made it many, many times and it never fails to please.
I usually serve it with a sauce, mostly my easy alfredo. (Or one of it’s variations).
But it goes great with a red sauce as well, we pretty much just treat it as a pasta substitute.
Cut squash in half lengthwise, scoop our seeds and pulp.
Rub inside squash with a drizzle of olive oil and sprinkle with salt and pepper.
Place cut side down on baking sheet or a glass 9 by 13 inch pan.
Bake at 400 degrees for about 45 minutes, or until you can easily scoop out squash from the shell.
Fluff squash with a fork and serve hot.