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1. Hold squash firmly with 1 hand. Use a metal skewer or fork to poke holes over entire surface of squash to prevent it from bursting while baking. Place squash on a rimmed baking sheet and bake in oven at 400F for 30 to 45 minutes, until soft.
2. When squash is cool enough to handle, cut in half lengthwise.
3. Scoop out seeds with a spoon.
4. Scrape flesh of squash with a fork in a grating and twirling motion to shred flesh and pull it away from skin. Scoop shredded flesh onto a serving dish and finish as desired: Toss with extra-virgin olive oil, salt and pepper or serve with a clean sauce of choice.