Here is a spaghetti squash as you would buy it at the market or pick it from the garden. The skin is hard. It weighs 3 or 4 pounds and looks like an overeripe cucumber but much bigger. Cut the squash in half the long way. Leave the seeds in it, place both halves cut side down in 9x13 pan with a half inch of water in it. Bake at 350 for 45 minutes or until a paring knife easily pokes through the skin.
Scoop out he seed and pulp in the middle of the squash and use a fork to peel the long strands of noodle-like spaghetti squash from the sides. If it wont come out easily return to the oven for another 5 minutes.
In the picture above, on the right side, you can see the middle seeds and pulp that you scoop out and discard. The bowl on the left has the strands from 1/2 of the squash.
The spaghetti squash, ready to serve with butter, garlic and thyme. It is also delicious with Alfredo sauce and Italian sausage. These dishes have less calories than regular pasta and way less carbohydrates.
I remember the first time my dad showed me the inside of a cooked spaghetti squash. I thought it was the neatest thing!
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