How do you make spaghetti out of a spaghetti squash?

Go to this website. It tells you how to cook spaghetti squash and shows photos of how you make it into "spaghetti":

http://www.fabulousfoods.com/features/featuring/sp...

Boil the squash until it gets soft. Cut the squash open and use a fork to scrap the inside of the squash. The squash will pull out like long spaghetti. The meat and tomato sauce should be cooked. When you're done, pour the sauce and meat on top of the spaghetti squash.

Cut the squash in half lenthwise and remove the seeds

Place on an oiled cookie sheet cut side down and bake at 375 degree F for 45 minutes or until soft when poked with fork. When it is cool enough to handle gently pull the insides out with a fork into spaghetti strands.

Top with your favorite sauce as you work regular spaghetti.

cut the squash in half. Run a fork across the squash length wise with the fork points down in the squash. When you do this it will come off looking like spaghetti. Boil these for about 4 minutes, and add the sauce you prefer.

Hi,

Follow this link and scroll down a bit : http://www.virtualitalia.com/recipes/squash_specta...

Laura's Spaghetti Squash Primavera

My mother always said that most Italian dishes, like this one, have ingredients that are the color of the Italian flag - red (tomatoes), white (onions and squash) and green (bell pepper and basil).

1 Medium Spaghetti Squash (3-4 lbs)

1/2 of a White Onion, chopped

2 Tomatoes, chopped

1 Green Bell Pepper, chopped & de-seeded

2 Sprigs of Fresh Basil, chopped

Extra Virgin Olive Oil (and a less expensive olive oil)- see chef's note, below

salt to taste

pepper to taste

Prepare the Spaghetti Squash in the "bake w/tinfoil method" (as described above) -- but set the oven timer to 40 minutes. When the timer goes off you'll have 20 minutes to prepare the "sauce." Place a large skillet on your burner with 2TBS of Olive Oil on medium heat. Chop the Onion and add it to the oil. Chop the tomatoes and bell-pepper and add them to the skillet when the onion in the oil is slightly transparent. Now, pull the Spaghetti Squash halves out of the oven (with pot-holders) and bring them to a working surface of your counter-top. Use a fork to scoop out the stringy flesh into a bowl. When you are finished scooping out both halves fold the "spaghetti" in the skillet where the chopped veggies are sizzling together. Pour all the "spaghetti" in the skillet, raise the flame a bit and stir the "spaghetti" around with a wooden spoon so that they are fully mixed with veggies and olive oil. Add a few twists from both your salt and pepper grinders to taste.

Sprinkle with freshly chopped basil and extra-virgin olive oil before serving.

This dish can also be served at room temperature as a salad.

Chef's Note: Olive Oil looses it's flavor and potency when heated. Consider using 2 TBS of a less-expensive Olive Oil for the skillet and then use 1TBS of the Extra-Virgin Oil to dress the "spaghetti" before serving.

Serves 4.

Cut it in half, take out the seeds and put it face-down on an oiled baking pan. Bake at 350 for an hour or until soft (couls be an hour an a half for a large one). You should be able to used a fork to string the squash - insert a fork into the meat of the squash at either the stem or flower end and pull it down toward the other end while shaking the fork back and forth. Serve with your favorite pasta sauce. Enjoy!

here is how i do it:

You cut the squash in half. You lay them on a cookie sheet with the pulp side up. You take out the seeds in the center. Put a little bit of butter in the middle of the squash. Cook them for about 25 minutes at 350 in the oven. You know they are done when you can put your fork easily through the squash. When you take them out of the oven I like to take a fork and take the pulp out with a fork. It will be stringy like spaghetti. Then I like to sprinkle with a little bit of salt and enjoy enjoy enjoy!

Once the squash is split in half, take a fork and run it lenghtwise through the flesh, pulling out long strands of the flesh, thus you have the "spaghetti" from the squash.

Then put it in lightly boiling water (with salt added). It will cook quickly, so keep your eye on it.

I pierce my squash with a knife in places and cook it in the microwave a few minutes to soften the rind (easier to cut open)then I cut it in half and scoop the seeds out and bake it in the oven. When it's done you should be able to take a fork and scoop out the flesh which look like strands of spaghetti when separated.

I found it best to cut the squash in half then bake until soft and the strands come out easily with a fork, I then add my sauce and sprinkle cheese on top and return to the oven until the cheese melts (depending on what kind of cheese you use) and the sauce is bubbly