This squash has a thin hard shell for skin that holds up well even when baked. The flesh is light yellow and can be used interchangably with noodles.
To prepare, slice in half, remove seeds and bake at 375 face down in a pan with about 2 inches of water for 45 minutes to an hour, until flesh is tender when poked with a fork. Allow to cool slightly before scooping out the interior. Season simply with butter, salt and cheese, or dress in your favorite sauce.
Store in a cool, dry place.