i start with the point down on my side of the center/vine bit. i try to go straight down toward the bottom of the gourd, rocking to get it to slice round the side. then i do the same on the other side, hopefully lining up 
. then i put my hands in the gap (or wiggle the knife in the bottom to open that gap) and pull apart like i'm opening an eggshell. some squash are easier than others, depends on their age perhaps, or the thickness of their skins. sometimes i've had to bang the squash down on the counter a few times, on the knife. don't be scared, it is so worth the freshness! scoop it out and your ready. i like to lie them bowl-up, and drop in butter, sea salt, spices, even a sweetener, or half an apple, and roast. yum!! or peel, slice + sauté for risotto or soup.
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. then i put my hands in the gap (or wiggle the knife in the bottom to open that gap) and pull apart like i'm opening an eggshell. some squash are easier than others, depends on their age perhaps, or the thickness of their skins. sometimes i've had to bang the squash down on the counter a few times, on the knife. don't be scared, it is so worth the freshness! scoop it out and your ready. i like to lie them bowl-up, and drop in butter, sea salt, spices, even a sweetener, or half an apple, and roast. yum!! or peel, slice + sauté for risotto or soup.*
for later in the week when we see their little faces (girl under 18 months, boy 2-4) and know who it is we've been working so hard for all these years!!!
Tiffani and family!
good luck!!!
s
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