Preheat oven to 400°F. Cut the squash in half, following the grain. Be very careful in this step not to hurt yourself!
Scoop the seeds out like your preparing to carve a pumpkin.
Brush the sides with olive oil, season with salt and pepper.
On an aluminum baking sheet, place squash gut side down on parchment paper,
Roast until the middle is tender. This takes about 35-45 minutes.
You'll know the squash is done if you can scrape the flesh with a fork easily. If the strands come off easily, it's done.
Don't attempt to do anything with the squash and let it sit for 5-10 minutes because it is very hot.
Once it's cool enough to handle, scrape the flesh out into a mixing bowl. Add more salt and pepper to taste.
Most will measure 3 1/2 cups of the squash but i use the flesh of one entire squash. It ends up being just about 3 1/2 cups worth.
Wrap the squash in cheesecloth or a thin kitchen towel. Squeeze, twist and then continue to do this until you get as much moisture as possible. The less moisture, the crispier.
In a medium mixing bowl, combine the squash, egg, parm and mozzarella cheese and season with salt and pepper.
With your hands, press the squash into a thin, even layer on parchment paper lined baking sheet. They typically press down to 10 in. circle crusts.
Place crust into the oven for approximately 20 minutes, remove it from the oven, flip it. (I used a piece of parchment paper to do the flip.) Cook for another 10 minutes or until crispy enough to your liking.
Add your delicious toppings and bake until finished.