Ingredients
Step 1
Place an oven rack in the center of the oven; preheat to 450°F. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper. Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the cooked squash to a large bowl to cool slightly.
Step 2
When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl. Discard the skins. Add the cilantro sauce; stir to thoroughly combine and separate any clumps. Taste, then season with salt and pepper if desired.
Step 1
Add the cilantro sauce; stir to thoroughly combine and separate any clumps. Taste, then season with salt and pepper if desired.
Step 2
Using a fork, scrape the flesh of the cooked squash into the bowl. Discard the skins.
Step 3
Transfer the cooked squash to a large bowl to cool slightly.
Step 4
Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Place in oven.
Step 5
Place an oven rack in the center of the oven; set temperature to 450°F.
Step 6
Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
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