Method 1 (My way):
Puncture the skin of a spaghetti squash with a knife in 3-4 places. Cook it in the microwave for three minutes, or until it is soft enough to cut easily. Allow it to cool so you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place squash halves cut-side down on a plate and return them to the microwave for another 8-10 minutes, or bake in a conventional oven at 350 degrees for 1 hour. Cool. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
Method 2 (Squash label instructions):
Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
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Your "spaghetti" is now ready to use. Top it with any spaghetti sauce or use it in place of pasta in salads or soups. Or try it in these favorite recipes:
Spaghetti Squash Pad Thai
Spaghetti Squash with Ratatouille Sauce
Clam and Mushroom Sauce for Spaghetti Squash
Spaghetti Squash Soup
Spaghetti Squash Soup with Artichokes
Confetti Salad
