I put the squash in to roast as soon as I walked in the door. Simply slice in half lengthwise, scoop out the seeds and associated fibers - much as you would a muskmelon. I placed the squash cut side down on a pizza pan in a 400 degree oven. It took about 45 minutes, enough time to relax for a minute and then cook the chicken.
When a sharp knife easily pierced the skin and flesh, I pulled the squash from the oven. With one half of the squash in my potholdered hand, I used a fork to shred the cooked vegetable into noodle-like threads in a serving dish. Repeat with the other half.
I topped my squash with 2 tlbs olive oil and three cloves of garlic. I didn't quite cook this sauce enough to remove the raw garlic taste. My kids thought they had a pile of noodles with too much garlic. They liked the squash's mild flavor and great texture and slight crunch.
All in all, a delicious spring supper on this April day that topped out at 65 degrees!