I love spaghetti squash and I don’t make it that often. Simple really so I’m no sure why I don’t.
1 3-pound spaghetti squash
cut in half length wise.
Place in pan with 1 Cup water
Bake at 375F for 45-50 minutes
Prep by chopping 6 or so cloves of garlic to use for squash and the spaghetti noodles
Use a generous amount of EVOO in small pan (1/4 to 3/8 Cup) and heat on low with garlic last 10 minutes of squash cooking time.
Cook 1 pound of dry spaghetti noodles in boiling water according to package, drain
Toss noodles with 1/2 the oil and garlic, sprinkle in red pepper flakes (1/8-1/4 teaspoon) toss and keep warm
Shred cooked squash with fork in long strands (like spaghetti) into large bowl. (This can be the tricky part – squash is hot! Double up a kitchen towel and cradle the towel and squash with towel in your hand to shred).
Add remaining oil and garlic to squash and toss. Add salt and pepper to taste, toss again
I prefer to add parmesan cheese on top rather than mix it together in either of these but do what you prefer.