Carefully cut spaghetti squash in half, from top to bottom (lengthwise). Once squash has been halved, scoop out seeds and stringy flesh with a spoon. You can discard the seeds, or roast them (similar to pumpkin seeds).
Once cleaned out, place squash halves cut side DOWN in a 9x13 baking dish. Pour just enough water in dish to cover the bottom. The water will help to create steam, which will help cook and tenderize the squash! Cover dish with aluminum foil. Place on medium shelf in a preheated 400° oven. Bake squash between 35 and 45 minutes, depending on the size.
Check the squash for tenderness after about 30 minutes. You will know the squash is done baking if you can EASILY pierce the skin through to the flesh with a fork. If it is still a bit firm, cover with foil, and put back into oven. Continue cooking for another 15 minutes or so, until tender.
Once done, remove from oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side to make the "noodles". The "noodles" should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash... that way the "noodle strands" will be a bit longer.
Cooked spaghetti squash will keep for several days, if refrigerated in an airtight container! Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, Parmesan cheese, and other spices. Spaghetti squash strands can be used as a substitute for pasta noodles in various recipes! ENJOY!
NOTE: If you want to bake a WHOLE, uncut spaghetti squash, place in dish with water. Cover with foil. Roast for about an HOUR or more at 400°. Test for doneness. Once done, cut in half, then scoop out seeds before pulling spaghetti squash strands.
How To Cook Spaghetti Squash https://www.thegratefulgirlcooks.com/how-to-cook-spaghetti-squash/