With the arrival of fall, I took the liberty of roasting up some spaghetti squash. It is positively scrumptious, and can be an awesome substitute for pasta or any grain side dish. Here’s the play by play:
1.) Cut the squash in half lengthwise. It is really hard to cut, so I recommend asking somebody in the produce department to halve it for you before you buy it (they should do this—when I worked in produce I did it for people all the time). If you have to cut it yourself, you will need a really good knife! (John cut this one for me). 
2.) Scoop out as many of the visible seeds as you can… I found that no matter how hard I tried some still ended up in the final product.
3.) Place the squash face down on a baking sheet and put in the oven at 375 for approximately 1 hour.
4.) I also roasted some of the seeds on a separate sheet. They were only in for about 10 minutes, or until golden brown.
5.) Remove the squash, flip it over, and use a fork to scrape out the insides. It should fall apart like spaghetti noodles.
(Don't get distracted by my dinner leftovers-- they aren't part of the squash demonstration!)
6.) You can literally scrape out the entire thing.
7.) Put the squash in a bowl and season how you like it. I loaded mine with cinnamon, sugar, and butter. Some people say it is also really good with spaghetti sauce on it, just like noodles.
8.) Enjoy!
9.) Cleanup is awesome—you just throw the shells away!
