Cut the squash in half lengthwise and scoop out the seeds.( I find that a grapefruit spoon works perfect here).
Brush the inside of each squash half with a thin layer of olive oil, sprinkle with sea salt and some red pepper flakes and place on a parchment lined baking sheet cut side up.
Roast in the preheated oven at 400”F for 45 minutes to 1 hour (depending on its size) until fork tender.
Cut the squash in half lengthwise and scoop out the seeds.Lightly brush the inside with water (or veggie stock), not too much so it won’t turn out mushy. Sprinkle with sea salt and roast cut side down on a parchment lined baking dish for 45 minutes or until tender.