- I preheated the oven to 400 degrees F.
- Cut the squash lengthwise from stem to end. Scooped out the seeds.
- Then I placed the squash cut-sides down in a pan and added a little bit of water to the pan so it would help soften the squash.
- I cooked the squash for about 45 minutes before pulling it out and making sure it was soft enough to pierce with a fork. It was so I took a fork and started to separate the flesh into strands.
I liked it but it definitely wasn't as good as spaghetti. It'd be good with a hearty red sauce, but it wasn't my favorite with pesto or just with butter and parmesan.
Do you have any spaghetti squash tips?