Place each piece of squash hollow side up on a square of foil large enough to wrap it; sprinkle with salt and pepper and dot with butter.
Wrap tightly.
Place squash on a baking sheet and bake 45 minutes until fork tender.
Unwrap and serve with extra butter if you like.
VARIATIONS
Before wrapping add a little honey or maple syrup, brown, maple, or cinnamon sugar, or orange marmalade to squash along with butter, salt, and pepper (about 2 tablespoons in all will be enough).
Wrap and bake as directed.
Recipe too flexible for meaningful nutritional count.
Per serving: 185 C, 15 mg CR, 610 mg S*
Baked Spaghetti Squash: Leave squash whole; place on a lightly greased baking sheet, then bake at 375F.
about 45 minutes until you can pierce the squash easily with a fork.
Remove squash from oven, halve, remove seeds, then with a fork, scrape flesh into strands.
Toss with melted butter or top, if you prefer, with Tomato or Cheese Sauce.
Per serving (without butter or sauce): 20 C, 0 mg CR, 15 mg S*
To Charcoal Bake: Season and wrap each piece of squash as directed.
Bake on a grill set 34 above a moderately hot charcoal fire 3/41 hour, turning two or three times.
Note: You can cook the squash the same way on an outdoor gas or electric grill; the cooking times will be about the same.