FOR METHOD 1:
Halve the squash lengthwise and scoop out the seeds.
Place, cut sides down, into 9x13 pan. Pour about 1 1/2 inches of water around squash.
Bake in 350 degree oven about 1 1/2 hours.
Carefully remove skin with a fork. Top squash with EVOO and seasoning—add a splash of Balsamic vinegar for added flavor!
FOR METHOD 2:
Cut squash in half horizontally. Peel away the skin, slice and cut into chunks. (Remove seeds from seed portion)
Toss in EVOO and seasonings.
Bake at 425 degrees for 45-60 minutes.