When preparing in an oven, cut the squash lengthwise from the stem to the bottom. Place the squash skin side up in a dish with 1/2 inch of water. Cover the dish and bake for 1 to 1 1/4 hours at 375 degrees. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap. This squash is available year round, but best during August to October.