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Preheat the oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange squash in a 9x13-inch casserole dish, cut-side down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!