To prepare one, take off the stickers, wash the outside, and cut in half with a large strong knife.
With a large spoon, scoop out the seeds and pulp from the inside. Now a lot of people sprinkle the insides with olive oil, but I just give it a quick spray with cooking spray to save on fat and calories.
Lay them face down on a greased piece of aluminum foil, and bake in a preheated 400 degree oven for around 45 minutes.
If it’s all nice and tender, and when you run a fork top to bottom on the inside, the strands easily pull away, then your spaghetti squash is done.
Now using a fork, just scrape the insides of your spaghetti squash, and it will start to come up in lots of strands like spaghetti. Then you can eat it right out of the peel, or scrape it all out and serve it in a bowl. I like to top mine with a dab of butter, garlic salt and Italian seasoning!
There are so many different ways to top spaghetti squash, for instance with a pasta sauce, a lovely Parmesan cheese, or you can dress it up with a creamy Alfredo or pesto sauce, or even top it with pizza style toppings.