Remove from oven, turn the squash over, and allow to cool for 10-15 minutes. Then, drain off the water, and use the tines of a fork to gently scrape the squash from "stem to stern" creating noodles. Place in a large bowl, drizzle with extra virgin olive oil, sprinkle with freshly ground salt and pepper and serve with your favorite pasta sauce!
Yummy! Yummy! I definitely want to try to grow these in our garden next year. Next I'm going to see if I can "mash" it to make a decent mashed potato substitute if I use a little butter instead of olive oil. Will let you know how that works.