I can remember a long time ago when the children were young cooking a squash which resembled spaghetti. It was something I really enjoyed and so did the rest of the family. At a fruit and veg shop I recently visited they had quite a few of these squash and I had to buy one. It wasn’t cheap, I think it cost me around $5.50 as it was quite heavy.
After piercing with a skewer (or fork) all over I placed it on a baking tray and placed it in my oven at about 180˚C (375˚F) to bake for about 1 hour. Timing will depend upon the size of your squash, you can check after an hour to see whether it is soft.
I decided whilst the oven was on I would roast some sliced onions and tomatoes, along with garlic cloves and rosemary sprigs, salt and pepper to make the sauce for the squash.
Once the squash was cooked, I cut it in half and removed the seeds. You can see from the picture above the likeness to spaghetti. Just remove the flesh from the skin using a fork, separating the strands as you go.
This is the cooked squash ready for whatever sauce you wish to adorn it with.
We added a little torn basil (from the garden) and grated parmesan cheese. YUM YUM.
It was a hit all over again, and I will definitely be making this more often.