Store the whole squash in a cool, dry, dark place (such as your pantry) with good ventilation. Always refrigerate cut squash in a plastic bag or container. Scoop out the seeds before cooking. We recommend using a grapefruit spoon. SLICED – MICROWAVE: 3-6 MINS BAKE: 20-40 MINS at 350 Degrees HALVED – MICROWAVE: 10 MINS BAKE: 40-60 MINS at 375 Degrees WHOLE – MICROWAVE: 10 MINS BAKE: 40-90 MINS at 375 Degrees *Recommended: Cutting in half and baking in the oven 40-60 MINS at 375 Degrees. If the squash is too hard to cut, poke a few holes in it and microwave about 5 minutes until you can get the knife through. Once cut, brush with olive oil and sprinkle salt. You may also sprinkle with brown sugar. When squash is slightly brown, and a knife will go in easily, cooking is complete.