The Basic Buttered Spaghetti Squash

You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape.

If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibers. It’s still a good idea to pierce a few holes near the ends. Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water’s not necessary when whole but it doesn’t seem to hurt either.)

Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.

Once the squash is cooked and cooled for 10-15 minutes, if it hasn’t already been cut, halve the squash and scoop out the seeds and fibers with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.

Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Mix with 2 tablespoons butter or olive oil. Sprinkle with salt and pepper to taste.

Courtesy of www.healthy-recipes-for-kids.com