I was so busy with apple butter yesterday that I didn't get a chance to post the photos and recipe we used for lunch. I'm new to the world of squash, I'll admit it. This recipe was so simple I had to try it.
Start with a spaghetti squash, cut in half. Scrape out the seeds and innards. I used a spoon and they came out easily. Then place the halves open side down in a baking dish. I added a little water to the bottom to keep them moist, but didn't cover them.
I cooked mine at 350 for 45 minutes. Take them out of the oven and use a fork to scrape the insides out in strings. A note here, I scraped top to bottom on one half and side to side on the other. It seems the side to side works better to get spaghetti strings instead of mush.
Add in half a stick of butter and half a cup of fresh grated Parmesan cheese. Toss together.
We used a lot more cheese than the recipe called for, possibly because squash is a new flavor for our family. I did save the seeds, and would like to note that this spaghetti squash had far fewer seeds than the pumpkins I used for pie. All together not bad, but the kids still aren't sold on it just yet.