Instructions

1. Preheat oven to 400F. Using a sharp butcher knife, cut the squash in half lengthways. Using a spoon, scoop out the seeds and stringy flesh in the middle.
2. Place the squash, cut side down in a roasting pan. Add enough water to just cover the bottom of the pan. Cook for 30-45 minutes or until the squash is fork tender and the flesh separates like spaghetti strands. Remove the pan from the oven and place the squash on a plate, cut side up to cool until you can handle without getting burned,
3. To make the spaghetti strands, use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands.
4. Since the strands wrap around the squash horizontally use your fork as a rake and go around the inside of the squash to make the longest ‘noodles’.