Cut lengthwise, remove seeds. Bake cut side down for 45 minutes at 350 degrees. Turn and bake until skin is tender. Microwave 7-10 minutes cut side down in 1/4 cup water covered with clear wrap or boil 20 minutes in covered pot in 2 inches water. With fork release spaghetti-like strands of cooked squash. Add salt, pepper, bacon bits, Parmesan, etc. or serve as low calorie pasta with spaghetti sauce. 66 calories per 8 ounce serving.