Here’s the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down. No fuss, no mush, just tender and delicious spaghetti squash! Recipe as written yields 2 baked squash halves (1 squash total); you can easily bake 4 halves (2 squash) at a time on a large baking sheet.
Storage suggestions: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.
Recipe from Cookie and Kate: https://cookieandkate.com/how-to-cook-spaghetti-squash/