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Split squash length-wise and clean out the seeds. Coat the exposed squash with olive oil.
Set up Egg with direct heat at approx 375.
Place squash flesh-side down for approx 15-20 minutes to get a little char going on the flesh.
Use oven-mitts to move both pieces of squash onto a piece of aluminum foil (pierced) and still flesh-side down.
Cook approx another 30 minutes until the shell-side is soft when squeezed.
Let it cool down and then rake out of the shell with a fork.
Top this just as you would a pasta, with marinara, parmesan cheese, or whatever your preference.
Cheers--to healthy eating!!!