Preheat the oven to 400°F.

Using a sharp knife, cut both ends off. (This inexpensive chef's knife is great!)

Then cut the squash horizontally above the bulb portion. (See photos below.)

Now cut each pieces in half vertically.

Scoop out the seeds from the bottom portion.

Arrange the squash halves on a baking sheet, flesh side down.

Add 1/2 cup of water into the pan. Roast for about 40 minutes, or until fork tender.

Cool slightly and scoop out the flesh with a big spoon. Discard the skin.