Wash & poke the skin with a sharp knife in 10 spots
Cover the squash with a paper towel soaked with water and place on a glass dish.
Microwave for 10 minutes. Depending on the size of the squash you might need more or less time.
Remove from microwave carefully, it might be hot! Let cool for a few minutes and peel.
Cut the squash in half, from the stem to the other end, and remove the seeds with a soup spoon.
Place half cut side down on a cutting board and slice 3/4 way down, every 1/4”, with a sharp knife. Make sure bottom stays intact.
Drizzle olive oil, salt, and pepper.
Place cut side down on a baking dish.
Drizzle with more olive oil, and dried herbs (oregano, thyme, rosemary).
Bake at 400F for 30 minutes or until the back is brownish. If it doesn’t brown, broil for 5 minutes to get a nice, charred effect.
Spread pumpkin seeds on top before serving (optional)
