How to Handle Spaghetti Squash

1. It's important to be careful when cutting into your squash. A large, sharp knife is key.
2. Place the squash on a cutting board, with a firm grip, use a large knife, carefully halve the squash lengthwise, cutting through the skin one quarter at a time, rotating the squash until cut through.
3. Next, take a spoon and scoop out the seeds. Either discard them or save for roasting!

How to Make Spaghetti Squash in the Oven

1. Preheat your oven to 400°F degrees. Place the halved and seeded squash, cut side down, in a baking dish. Add about an inch of water to the bottom of the dish and bake for 30 to 40 minutes (until a knife easily pierces the skin of the squash).
2. Remove the pan from the oven. Carefully remove the squash from the pan and let cool for 5 minutes. Using a fork, scrape the squash flesh out of the skin—it should come out in nice, long strands. Place the strands in a large mixing bowl—that’s how you make spaghetti squash “noodles!”

How to Make Spaghetti Squash in the Microwave

1. If you want to cook the squash in a microwave, simply place the squash halves, cut side down, in a microwave-proof pan, add 1-inch of water, and microwave in bursts on high heat until a knife easily pierces the skin.
2. Start with 4 minutes for the first round, then check for doneness. If it’s not soft enough yet, continue in one-minute intervals, checking the squash for doneness each time. Then, remove the squash and let cool for 5 minutes. Use a fork to scrape out the squash into “noodles.”
3. Just a little note: A whole squash probably won’t fit in the microwave. I recommend doing each half separately. 

How to Use the Seeds

1. Preheat the oven to 325°F. Rinse the seeds in water and separate any pieces of the squash. Pat dry.
2. Spread the seeds out on a pan in a single layer and bake for 15 to 25 minutes. Be sure to check at 7 minute mark and stir the seeds to ensure they bake evenly. Remove from the oven and let them cool.
3. Transfer the seeds to a small bowl and drizzle with olive oil (1/2 teaspoon per half-cup of seeds), salt to taste. Add spices like garlic powder, cayenne, or your favorite spice blend, if you want extra flavor.