We only ate one spaghetti squash this year. Somehow, it didn't seem like a top priority with all the butternut squash around. Not to mention, cooking squash can be more time-consuming and my feet don't enjoy long stretches of use.
I got the idea for this recipe from a friend of my parents last year. What I appreciated was how simple it was to cook, plus with the simple seasoning, the leftovers had a variety of uses. In our case, we made spaghetti squash primavera. Basically, that's seasoned vegetables and sauce served over the squash instead of pasta. It makes a great gluten-free vegetable dish with lots of nutrients.
Cooking a Spaghetti Squash
Stab a few holes in the squash and microwave for 60 seconds to soften skin. Cut squash in half from stem to base. Seed the squash. Place face-down in a microwave-safe dish, add 1 inch of water, and cover with a dish towel. Microwave for about 8 minutes, depending on the size of the squash and the power of the microwave.
Let the squash cool upon removal from the microwave because it will burn your hands. Turn the squash over and scrape the inside out with a fork and scoop into an oven-safe bowl. The "strings" resemble spaghetti--hence the name.
In the bowl with the squash, sprinkle 2 cloves minced garlic, 1 tsp. sea salt (or more to taste), 2 Tab. unsalted butter (or margarine of choice), and 1 Tab. dried parsley. I only needed to "bake" my squash in the oven just after I turned it off from the 400 degrees it was heated at to cook muffins. You can cook the squash at about 350 until the garlic is cooked and the edges of the squash brown, which is great for color.
For the primavera, I cooked fresh and frozen veggies (like julienned carrots, sliced onions, broccoli florets, and bell pepper sticks) in oil and added the leftover spaghetti squash to cook through.