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Spaghetti squash is a big squash with flesh, when cooked, separates into spaghetti-like strands.

There are a number of different ways to cook it, but they all basically heat it up until the pulp is cooked. I followed the directions on the sticker, which were: cut the squash in half lengthwise, scrape out the seeds and goo, then bake it open-side-down at 350 for 40 minutes, until the shell softens. "Comb" the flesh out with a fork, season it, and eat. The problem with these directions is that cutting one of those beasts in half is bloody hard! I'm surprised I didn't lose a finger in the process. Next time I'll probably try baking it whole (pierce the shell a few times, bake at 375 for an hour) to save aggro and possible injuries.

As for what to season it with, I'm still working on that. On my first try I mixed it with enough ragu sauce to turn it a bright orange and ate it that way. Not bad. I also like yakisoba sauce. If you have other ideas, I'm open to suggestions.