Wash and dry the squash
Cut off the stem and bottom ends
Microwave the squash for 1 to 2 minutes to soften the skin, if desired
Stand the squash upright on a stable cutting board
Use a sharp chef’s knife to cut the squash in half where the neck meets the bulb
Peel each section with a sturdy vegetable peeler or a paring knife
Remove the skin in long strips, working from top to bottom
Trim any remaining tough spots with the knife
Scoop out the seeds if you are cutting it open before peeling
Use the peeled squash immediately or store it as needed