Wash and dry the squash
Set it on a stable cutting board
Use a large, sharp chef’s knife
Cut a thin slice off the bottom to create a flat base
Cut a thin slice off the top to expose the stem area
Stand the squash upright on the flat base
Cut down through the center from top to bottom
Twist apart the two halves
Scoop out the seeds and stringy pulp
Cut each half into wedges or smaller pieces
Peel the skin if needed before further slicing