Split one in half the long way and scoop out the seeds and the pulp in the middle. Bake it face down on a baking sheet with about a quarter of an inch of water at the bottom of the sheet, at 400°F for 30 to 45 minutes, until a fork goes into the skin easily. Lately I have started cooking the halves on a trivet in the Instant Pot instead, which I find way quicker. Put a cup of water in the bottom, cook on high pressure for 7 minutes, then release the pressure.
Then grab a fork and scoop out all the spaghetti strands. I put them between two plates and squeeze out the extra moisture.
From there, there are so many things you can do with it:
- You can put tomato sauce or a tomato and beef sauce on it.
- It is super good with butter, or butter and shredded cheese melted in with some seasonings.
- You can also bake it into a casserole: spaghetti squash, leek and crimini casserole.