Whether you're trying to cut back your calorie intake or just eat more vegetables, spaghetti squash can make a healthful addition to your diet. When cooked correctly, the flesh of the squash resembles strands of spaghetti, and the mild flavor pairs well with virtually any sauce or topping that you'd normally add to pasta.
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Preheat oven to 375 degrees F.
Use a skewer or fork to poke holes in the outer shell of the spaghetti squash, spacing them roughly 1 inch apart.
Place the squash on a baking sheet and bake in the preheated oven for 45 to 60 minutes. You'll know the squash is done when the shell and flesh are just tender enough to slide a knife in and out easily.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds and soft fibers in the middle and discard.
Place the squash cut side down in a shallow microwave-safe bowl or baking dish with 1/2 cup of water. Cover with plastic wrap.
Microwave the squash on high for eight to 12 minutes, or until the flesh is tender and resembles spaghetti-like strands when combed with a fork.
Heat a medium pot of salted water to a full boil.
Place the whole spaghetti squash carefully inside the boiling water.
Boil for 20 to 30 minutes, or until the shell is easily pierced with a knife or fork.
Pierce the outside of the squash with a fork or skewer, creating holes all over the outside about 1 inch apart.
Place the squash inside a slow cooker and add 2 cups of water.
Cook on low heat for eight to nine hours, or until a knife can be easily inserted into the flesh of the squash.