Spaghetti squash is a big squash with flesh, when
cooked, separates into spaghetti-like strands.
There are a number of different ways to cook it,
but they all basically heat it up until the pulp is
cooked. I followed the directions on the sticker, which
were: cut the squash in half lengthwise, scrape out the
seeds and goo, then bake it open-side-down at 350 for
40 minutes, until the shell softens. "Comb"
the flesh out with a fork, season it, and eat. The problem
with these directions is that cutting one of those beasts
in half is bloody hard! I'm surprised I didn't
lose a finger in the process. Next time I'll probably
try baking it whole (pierce the shell a few times, bake
at 375 for an hour) to save aggro and possible injuries.
As for what to season it with, I'm still working
on that. On my first try I mixed it with enough ragu
sauce to turn it a bright orange and ate it that way.
Not bad. I also like yakisoba sauce. If you have
other ideas, I'm open to suggestions.