This basic recipe comes from Chris Capron, former chef at Panzanella Restaurant. Here’s what Chris has to say:
A very simple dish that I have always enjoyed is the old spaghetti squash. It is super simple to make and really tasty!
Preheat oven to 375 degrees. Get a good size spaghetti squash. It should have a nice yellow color, feel firm and heavy, and not have too many blemishes on it. Wash the skin to get off any dirt.
Very carefully, cut the squash from end to end (lengthwise). Scrape out all of the seeds. Set the squash in a baking pan that is deep enough to hold about an inch of water. Place the squash cut-side down. Add an inch of water to the pan and place in the oven. Bake for one hour or until the walls of the squash are soft to the touch. I use a fork to push on the wall of the squash, not to pierce it but just to test the doneness.
When the walls have softened, carefully remove the pan from the oven. Even more carefully remove the hot squash from the pan. Scrape the inside of the squash with the fork. All of the strands of “spaghetti” will come away from the walls. Remove these strands to a large mixing bowl. I like to season with salt, fresh ground black pepper, butter, chopped parsley, and Pecorino Romano cheese. You could just as easily use extra virgin olive oil in place of the butter, and exclude the cheese for a vegan dish.
This is something my family and I have at Thanksgiving. I hope you enjoy it, too!