Spaghetti squash resembles spaghetti strands when cooked, and for this reason is known as vegetable spaghetti or noodle squash.
Spaghetti squash is a long, oblong vegetable that measures between 8 and 14 inches in length, weighs 2 to 3 pounds, and has flesh with a very pale yellow color.
Spaghetti squash can be added to a variety of dishes, such as soups and stews, or eaten raw. When served as "spaghetti," it can be topped with a wide variety of pasta sauces.
There are many ways to cook spaghetti squash.
Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")
Bake: about an hour in the oven on a baking sheet at 375 F.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
-When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork to "create" the spaghetti pasta. -Now you may serve with a topping of any sort-tomato sauce and cheese, simply butter salt and pepper.
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. On the other hand, spaghetti squash will keep several weeks at room temperature.
Herbed Spaghetti Squash Casserole
4 C prepared spaghetti squash-see above
Sauté onions & peppers in butter till very soft. Stir in squash spaghetti, parsley, salt & pepper, cheese
Spread in a buttered 3 quart casserole dish
Top with Crumb Mixture
Crumb topping: Mix together
Bake at 375 degrees for 30 minutes