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Cut squash in half.
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Remove seeds and save for roasting.
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Place cut sides down in a pan with a shallow amount of water (approximately 1/2 inch deep).
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Bake for 40-50 minutes at 375 or until almost soft.
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While squash is baking prepare your filling by sauteing the items of your choice over low heat until tender.
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Once squash can be easily pierced with a fork, remove from oven and carefully place each 1/2 squash on a plate.
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Using your fillings of choice, place a heaping amount into the hollowed out squash.
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Top with salt and pepper and a drizzle of olive oil.
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Enjoy!