This is how I find it easiest to cut a spaghetti squash. Slice the two ends off, then cut down the middle of one side.
Rotate the squash, slice through the other side, and then split open.
Scoop-out the seeds, and then liberally season with salt.
Turn the squash over, cut-side down onto a parchment-lined pyrex pan or baking sheet. Sprinkle 3-6 Tablespoons of water onto the parchment. Bake at 375 for 30-40 minutes.
The baking directions come from Melissa Joulwan’s “Well-Fed.” for roasted spaghetti squash. I just slice mine differently than she does.
When finished roasting, turn skin-side down and allow to cool. Then use fork to scrape “strands” from skin. I have been able to store mine in the refrigerator for up to 10 days.
Yield: varies, depending on size of squash.
I use this as a starch with protein and vegetables.