When searching for Spaghetti Squash recipes I stumbled upon several at marthastewart.com. Below are her directions for simply roasting them. In the newsletter I have paired the spaghetti squash with the collard greens and tomatoes, but on her website are some really yummy sounding recipes for Spaghetti Squash with Parmesan and Herbs, or Spaghetti Squash Gratin and a Quick Turkey Bolognese with Spaghetti Squash. Since this is a great alternative to actual pasta, it is nice to have a few extra ideas of how to use it.
One 3 lb Spaghetti Squash
Preheat oven to 375 F. With a small sharp knife, prick the squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in a long strands.