I'd still roast it like I've done the larger ones. Slice it in half lengthwise and scoop out the seeds. Drizzle each half with olive oil then add s&p. Put cut side down on a baking sheet and poke through the skin with a fork. I would bake the halves at 400. The larger ones can take 45 minutes to an hour, so just start start checking them earlier for easy piercing with a fork/knife.

Whomp it in half, roast it cut side down...pull out the "spaghetti" and there you go.

Ditto

If it doesn't yield enough for a side dish on its own, maybe mix it with some finely shredded sauteed Napa cabbage?

I like to roast them too, then scrape the strands out and mix approx. 1/2 & 1/2 with cooked real spaghetti, sauteed garlic & onions, chopped fresh tomatoes, fresh chopped herbs and ground beef.

If you slice crosswise into circles, rather than vertically, the strands come out longer.

And I use baking parchment so it doesn't stick.

Thanks, everybody!

Carol, that sounds interesting. I've never cared for the spaghetti squash as spaghetti with spaghetti sauce thing people torture their children with--I don't think the flavors work together at all, let alone the wateriness. Your mixed with spaghetti sounds interesting however. And gives me ideas as well!

garlic the bejesus out of it before you roast it ...

No.

It could go in a casserole like you would put zucchini in. I like it with just spaghetti sauce. I would even put it in my chili soup for some added texture.

Sue

I've seen it used in brunch-type casserole dishes with mushrooms, spinach, eggs, cheese, etc.

I wish I could source small spaghetti squash. We have had nerf-football sized all covid season. Small-ish. Most, not all garden veg, is best when picked young. (golf ball sized cantaloupe not so much. I grew tasty but more for Barbie and Ken sized people)...should have saved seed for tweezer restaurant people.

I stopped growing spaghetti squash years ago since DH did not like replacement noodles. Zoodles and such. We were getting them in Misfits all Spring so I researched. He loves it now roasting in it's half shell and served as a side or bigger ones stuffed after roasting, then broiled. (wild rice, mixed grain, ingredients used for lasagna, mushrooms, mini meatballs, etc.)

Small ones baked like a twice baked potato. Pissed I did not grow them this year. (note to self for next season)

S, those look yummy! I never thought of stuffed. I have a lot of cooked andouille. I could perhaps come up with something based on that. I think the sweetness of the melon would go well with the sausage. Your onions look tempting too.

Marilyn Sue, thanks for the reminder that I could just put it in stuff as squash!

pillog, I totally agree with you. If I want spaghetti, I don’t want fake noodles. Just because it looks like spaghetti doesn’t make it so!

Not a fan of spaghetti squash at all....the only way I coould say I liked it at all was cooked, pulled into strands, dressed with a vinaigrette and chilled.

lol! I pretty much agree with Linda, except I've never tried it chilled and with a vinaigrette. I got a small organic one from Misfits a while back (their substitute), so I split it and roasted it. Gave it a taste (blah) and stuck it in the freezer.... where it will stay until I probably decide to make it compost. :O)

PM, throw it in a soup that needs some body. Better to thicken with squash than powdered starch!

Orangetti squash has a better flavor, somewhat like kabocha but with spaghetti squash type strings, but the great thing about regular spaghetti squash is that you can flavor it any way you want. I like the texture. Although I do like winter squash, the sort of born puree texture gets to me after awhile. Spaghetti squash has a little crunch (unless you cook it soft) and has those fun strings.

I just had a thought. I have some mushrooms that need using. I could make something like a mushroom and sausage sauce (think elevated country gravy). I haven't been feeling well this week so thought about cooking the squash, chickened out and made a big sweet potato instead, served in the skin with add your own butter. ;)

The relative blandness of spaghetti squash should be a good vehicle for mushrooms, andouille and pepper. :)