Do not use any kind of soap to wash your squash.
Take a fork and poke holes along the surface of the squash. Place the squash in the microwave, on a microwave safe plate. Microwave the squash for three and a half minutes. If the squash’s skin still feels thick, you can microwave it for another 30 seconds.
It’s very important that your knife is sharp. A dull knife may slip out of your hand during the cutting process, causing injury. If a knife’s blade is dull, select a different knife. A recently sharpened or purchased knife would work well.
Turn the squash as necessary to peel all sides. Remember to keep the squash still as you peel. Examine the squash when you finish. Check to make sure all the skin is removed. If you missed a spot, place the squash back on the board and peel off that skin.
Be careful how you hold the squash when cutting. Make sure the knife’s blade does not face the hand holding your squash. If you slip up, you could end up cutting your hand.
Take a metal spoon and scoop out the seeds, as well as any pulp. Seeds and pulp may be sticky or watery. You may have to scrape the surface of the squash with the spoon to remove leftover residue.
Stack the slices on top of each other on your cutting board. Make a series of cuts across the length of the stacked slices, making cuts in roughly even intervals. You should be left with a pile of several small cubes of squash. Repeat this process with the remaining three pieces of squash.
