Preheat oven to 350 degrees.
Prepare the squash - cut of the ends. Place on cutting board with one of the ends facing upward, insert the tip of the knife in the middle of the top, pull knife down until you’ve cut the squash in half.
Repeat on the other side until you have 2 halves. Repeat for the second squash.
Using a large spoon, scoop out the seeds from the middle and discard.
Place the halves skin-side up on a sheet pan. Pour ½-1 C. water in pan (this will help steam it and cook more quickly).
Bake for about 20-25 minutes until tender.
While the squash is in the oven prepare the bolognese sauce.
Test the squash to see if it’s done: a fork should easily be inserted. If not, cook for an additional 5-10 minutes
Remove from oven and after it’s cooled and easy to handle, use a fork to scrape the inside of the squash “noodles”. Discard the skin
Season the noodles with Italian herbs, 2-3 T. olive oil and salt and pepper. Mix it up.