Preheat the oven to 400℉. Line a large, rimmed baking sheet with parchment paper.

Using a sharp knife, cut the squash from the tip to the stem so you have two even halves per squash. Using a spoon, scoop out the seeds and stringy guts and discard.

Put the squash halves cut side up on the baking sheet. Drizzle the insides of the squash and edges with the olive oil and sprinkle tin the salt. Turn the squash over to the cut edges are against the bottom of the pan. Bake for 35-45 minutes or until the squash is soft and can be easily cut with a fork.

Serve with either savory seasonings like a dash of chili powder, cinnamon, and pepper. Or use butter and maple syrup for a sweeter dish. Or just serve it plain. But make sure to serve it hot!