1. Choose firm, solid squash that does not give.
2. Larger spaghetti squashes have thicker strands and are usually more flavorful.
3. Spaghetti squash will keep for weeks or months in a well ventilated, dry area at 50*to 60*F but should not be kept below 50*F.
4. Cut the squash in half lengthwise and remove the seeds and pulp in the center before cooking.
5. When baking, roasting or microwaving, put the cut side down and cook until crisp tender-about 3to 6 minutes microwaving 30 to 45 minutes baking.
6. Steam by placing the cut side up in a couple of inches of water in a covered dish/pan or cut side down in a vegetable steamer.
7. Use a fork to scrape the strands of cooked squash out of the inedible shell.
8. To serve hot, top the cooked strands with your favorite pasta sauce.
9. To serve cold, chill the cooked strands and toss with vinaigrette dressing, herbs, and fresh vegetables like you would for a pasta salad.
Submit your review