My mom used to have a huge pot she'd boil it
in, big enough for the whole squash...
*like when you'd do corn in or something similar*
And boiled it for about 20 or 30 minutes depending
on size and freshness...
Usually the fressher it is, the quicker it cooks..
(Let it set for a bit, and then slice open,
scoop out seeds
and stuff in the middle...
and shredd the "spaghetti" with a fork to give it
the spaghetti texture.
I believe you can bake it as well...
Similar to baking a acorn squash...
**without cutting it up into halves though,
for the spaghetti squash, you would put it
on a baking sheet and pierce it with a fork
or knife to let the steam out while cooking
for about an hour at 375*'s....
(I would imagine you can put it in the microwave too, we cook our acorns in there now, probably would have to do it the same way you'd cook them,
by cutting the squash in half, and removing all the seeds
from inside, and then put some butter in the well area where the seeds
came out from,
put it in a microwave safe dish first, then butter, then put water in the bottom of the dish,
about 1/2 way up the sides, and cover with a Saranwrap...)
I have heard of a lady that does it in the
slow cooker, butttttttttt, I haven't a clue for
how long or at what temp???
and I like butter and salt to taste...
We tried it once with speghetti sauce,
and it just was not for us...
but you may like it....
some put butter and brown sugar too??
Also, I let mine stand for a wee~bit after it's done cooking, while I'm finishing up the rest of
the dinner too.....