Slice off the top of the squash about ½ inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulge. Stand each half end up ad carefully cut away all the skin. Cut each portion in half lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters cross-wise int ¼ inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.