Preheat oven to 400°F. Using a large knife, split the two squash in half lengthwise. Use a spoon to remove the seeds and pulp. Place cut side down on a foil lined baking sheet and add 1 cup of water. Brush the outside of the squash with 1 tablespoon of olive oil. Bake for 30 to 40 minutes, or until the point of a small knife can easily pierce the skin.
TIP: The best way to split open a squash is by inserting the tip of a chef’s knife into one end. Apply strong and even pressure on the knife, using it more like a splitter rather than slicing or carving.