Preheat oven to 400 degrees. Wash squash and pat dry. With a sharp chef’s knife, cut the squash in half. Because of its round shape and tough exterior, it is best to put a lightly damp tea towel under the cutting board to prevent slipping. Pierce the squash along a depression in the center and then cut through to the tip. Finish slicing through to the top portion and the stem. Use a spoon to…