I like it as it is with just some butter, salt & pepper

We cook it the same way we do acorn or butternut

Cut in half, scoop out seeds

Season as desired. We like:

1) butter and a light sprinkling of brown sugar

or

2) light drizzle of olive oil, S&P

Poke several holes with a fork in the skin side and then roast cut side down at 400F for 45 minutes to an hour depending on size and how you like the texture (slightly firm or more mushy)

Butter, salt, pepper is the better way I have had it. I don't think I've ever tried olive oil instead of butter. I think putting a spaghetti type sauce on it is absolutely awful.

Thank you for the recipes. I did not realize it was a larger squash, I ordered 4 and they are all about 11 inches long and 7 inches in diameter. I think those kind of squash (es)? keep pretty well though.

I did see when checking out air fryer recipes that some recommend microwaving for about 5 minutes (after poking) until soft enough to cut easily and then air frying. I do think that butter salt and pepper is the way to go.

I like mine pretty basic with just butter. The dogs had been eating my hybrid spaghetti squash, I think it's sugaretti. It's a deeper orange and maybe crossed with a butternut. I had so many and now have one left that I got back from my daughter when she moved. They last for months. I picked this one in October or November.

I cooked spaghetti squash last night.

i prepped it as Lone Jack and orhers suggested.

Earlier i had made a thick meat and veg ”pasta” sauce and served it over the squash shreds.

Delish!

Another tip : I use a serrated watermelon knife to cut tough skinned squash. Works great!

Kuhn Rikon watermelon knife

I cook it in the MW and then mix the strands with some butter and garlic powder. Delish.

I bake all my various varieties of squash (and pumpkin) by cutting in half (large, ginsu knife does it easily) or whole (small, like acorn) and placing cut side down on a rimmed baking sheet. The seeds and rind become very easy to remove after baking at 350 until a knife slides in easily.

I eat it like any other vegetable, sometimes butter, sometimes olive oil, sometimes cheese, sometimes spicy seasonings. I rarely use spaghetti sauce for anything these days including pasta.

We love this: https://paleomg.com/creamy-sun-dried-tomato-chicken-pasta/#tasty-recipes

Awesome recipe, I have most of the ingredients and will try it this afternoon, thank you!