Anonymous wrote:you can also just stab it a few times and bake it without cutting it in half.

This is what I do. It self caramelizes if you roast until it collapses.

Microwave 5 min, Cut in half. Microwave 5 more min (or until tender). Saute lots of garlic in butter, add tender squash that you've scraped out of the peel. Saute ~ 5 min. Eat with sauce and parmesan. I couldn't get enough of this over the winter. So simple and so delish.

Anonymous wrote:you can also just stab it a few times and bake it without cutting it in half.

Or microwave if you're in a hurry and will be using a sauce anyway so getting roasted edges don't matter.

Wrap with a towel though just in case you don't poke enough holes and it splits/explodes.

Anonymous wrote:Split in half lengthwise and bake it til soft-about 45 minutes at 350. When it's cool enough to handle scrape out the spaghetti with a fork and then do your seasoning/butter/sauce.

I prefer it this way as I like to sprinkle some olive oil, salt, and pepper on it so the flesh gets a little roasty.

Great with pesto and veggies.

you can also just stab it a few times and bake it without cutting it in half.

Split in half lengthwise and bake it til soft-about 45 minutes at 350. When it's cool enough to handle scrape out the spaghetti with a fork and then do your seasoning/butter/sauce.

Ideas, please!