Using a sharp knife, cut squash in half lengthwise. Scoop out the seeds. Place the squash cut-side down in a baking dish and add about ½ inch of water. Cover with foil and bake for 45 minutes, until easily pierced with a knife. Remove from the oven and allow to cool. Once cooled, scoop out the flesh using a fork and gently pull the squash strands away from the peel. Set aside.