Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
2. Give the squash a quick rinse.
3. Cut the blossom end and stem end off of the squash.
4. Cut the squash into rings that are 2 inches wide.
5. Use a spoon to scrape out any seeds from the middle of the rings.
6. Place the rings on the baking sheet and sprinkle lightly with salt.
7. If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash — this helps but isn’t crucial.)
8. Cover the pan tightly with foil and bake for 10 minutes (the foil helps to steam the squash).
9. Uncover and bake for an additional 20-30 minutes, until the squash is very tender and pulls apart with a fork.
10. Remove from the oven, shred, and serve as you like.