Wash and dry the squash
Cut off the top and bottom ends
Stand the squash upright on a flat end
Peel the skin with a sharp vegetable peeler or knife
Cut the squash in half where the neck meets the bulb
Slice the neck lengthwise into manageable pieces
Cut the bulb in half lengthwise
Scoop out the seeds with a spoon
Cut the halves into slices, cubes, or chunks as needed