Spaghetti Squash

Halve the squash lengthwise and scoop out the seeds. Place halves face down in a baking pan with enough water to cover the bottom of the pan.

Bake at 400° for 30 - 45 minutes. Check the squash after 30 minutes to gauge cooking. The squash is done when you can pierce a fork through the flesh and easily separate it into strands.

Scrape out the strands and serve the squash like spaghetti. Spaghetti squash will keep refrigerated for up to a week, or frozen for up to 3 months.