I love pasta but I love vegetables even more. Spaghetti squash noodles are one of my favorites.
I have tried cooking spaghetti squash many different ways. The problem I have run into, squash already has a lot of moisture in it so adding more water to cook it just made a mushy mess.
I was very pleased with this method, I was able to shred the squash without having any excess water to blot away.
Take one spaghetti squash, cut in half and scoop out the seeds. Make sure to scoop out only the seeds leaving as much squash as possible. Sprinkle salt, pepper, garlic, Italian seasonings or whatever your taste buds like, directly onto the squash. Wrap each half in aluminum foil and place on a baking sheet. Cook at 375 for 1 hour 15 minutes.
When done, remove from oven, let foil cool for a few moments then unwrap. The squash will have a small pool of water in it. Tip the squash on its side to drain out the water. Let the squash cool for about ten minutes. Once you can easily handle it, use a fork to scrape out the strands of squash. Then top with pasta sause and enjoy.