I slice it in half, scoop out the seeds (putting seeds in a bowl and adding salt water to the bowl) then I place the halves of squash face-down in a baking dish and add 1 inch of water. Bake that, then let it cool. Then I scoop out the squash from the skin into a small baking dish, and add spices, then bake it again. Last time I made it I added cloves, ginger, and agave. Sometimes I add chopped apples sometimes before re-baking it.
I also separate the seeds from the stringy stuff after a while (I rarely get to it right away) and then toast the seeds in the oven with a little salt sprinkled on top. The taste is very similar to pumpkin seeds, but the seeds are smaller.