I cut it in half, scrape out the seeds and pulp and bake it cut side down on a sheet pan in the oven...30-45 minutes or so. You can do it the microwave too. Scrap it out with a fork and top it with a good red sauce just like spaghetti. Another fave is using pesto or a garlic butter sauce.

David

I prepare it as above, but toss it with butter, brown sugar and fresh grated ginger.

I also prepare it like David does, but no red sauce for me either. I just toss it with butter, salt and pepper and some grated parmesan.

It's yummy stuff, tastes just like....well....squash. LOL

Annie

I have also made sort of a "mock slaw" using an oil, vinegar, sugar dressing with some onion and green pepper.
Linda C

I love it all the ways mentioned above.... but here is an actual "recipe" that I use too.

GINGERED SPAGHETTI SQUASH
1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper to taste
Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving. 4 servings

I microwave the squash whole 6-8 minutes on high until fork tender. Note: Be sure to poke some holes in the squash prior to microwaving to avoid exploding squah. You can do this ahead of time then proceed as below.

While the squash is in the microwave, preheat the oven to 450, and oil 2 cookie sheets with walnut oil.

When the squash is fork tender, cut in half, seed and pull strands apart with fork.

Place half the strands on each cookie sheet, drizzle with a little more walnut oil and season with sea salt and fresh ground pepper.

Bake the squash 15-25 minutes (baking time depends on the water content of the squash) until the top is crunchy golden brown and bottom is crisp. Cut in squares and serve.

Alternatives:
Prior to baking, swirl the strands of squash into individual rounds on the cookie sheet for decorative individual servings.

When squash is finished baking, lightly brush tops with maple syrup and bake 3-5 more minutes.

Or substitute olive oil for the walnut oil and prior to serving top with a dollop of chunky tomato sauce or well drained tomato bruschetta and fresh grated parmesan chesse.

Or try adding julienned leeks to the squash strands prior to baking. Yum!

Oh yum, moosemac, that sounds delicious. Now I'm wishing I'd planted spaghetti squash, maybe the farm market will have some...

Annie

I peel it, cut it in sections then pan fry with curry sauce and chicken. Yummo!

My family enjoys this recipe. Just make sure the spaghetti squash is tender before baking.

Spaghetti Squash With Vegetables & Mozzarella (LOW CARB)
This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.

1 spaghetti squash, cooked by your favorite method and separated into strands (I use the microwave)
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 Tbsp. olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 Cup grated mozzarella cheese
1/2 Cup grated Parmesan cheese
Serves 6-8

Preheat oven to 375 F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

This also works to assemble it ahead of time and bake later. My kids gobble up huge servings of veggies when they eat this.

Karigraphy

We serve it, after microwaving it, with S&P, butter and parmesan chesse. We have also served it with spaghetti sauce, but I like it the other way more. It is also good with Alfredo sauce.
Clare

I don't care how much this squash looks like spaghetti strands, I do not find it is an acceptable substitute for real pasta! But cooked as any other squash as several respondents have suggested earlier (I am in the butter-brown sugar-ginger crowd!), it is delicious!

I have enjoyed spaghetti squash as an alternative to pasta. I guess it's a matter of personal taste. Weight-Watchers recommended it when I belonged a number of years ago.

Usually I cut mine in half, remove the seeds, put the cut-side down on a plate, and microwave each half until the strands can be easily removed from the shell with a fork. Preparing can be as simple as mixing in canned spaghetti sauce, your own or one you have purchased. You can use any recipe you prefer that calls for pasta. You can also freeze it for use later. I'd use Moosmac's idea of swirling them into individual portions and then freeze on a cookie sheet, dumping into a zip-lock bag after they have frozen.

I'm going to have to try that moosemac recipe.

I do it somewhat similar to others, but here is my variation.

Cut in half, scoop out seeds. Slather each side lavishly with olive oil, put a bunch of chopped garlic in the center bowl (like four cloves each or so), salt and pepper, then cook cut side up till done. Remove strands with a fork and eat.

I tried it with red sauce and didn't care for it either.