Originally Posted by BETH
easy enough have to try it
If you bake it whole (This is the longer baking method), be sure to prick the skin all over to allow the steam escape so it does not blow up in the oven. I bake mine a little differently by cutting the squash in half lengthwise, scraping out the seeds and membrane, then baking at 375F for 45 minutes or until dragging a fork across pulls the flesh away like strands of spaghetti. Same seasoning with S&P, butter and I add some brown sugar to taste. I check mine, especially smaller ones less than 2#, at about 35-40 minutes to see if they are ready. If you bake it too long the flesh will become just like regular squash...mushy like mashed taters. It tastes fine, but is not as attractive as the picture above.