Spaghetti Squash

For those of you who have never made a spaghetti squash, here's how I do it:

1) use a knife to pierce holes all over the squash
2) bake at 350 for 60 minutes
3) let cool for about 10 minutes
4) CAREFULLY cut in half the long way (don't burn yourself, this thing is HOT!)
5) use a spoon to remove the seeds
6) use a fork to remove the meat by sort of "shredding" it
7) you can do whatever you want with it at this point.  I put a little clarified butter on it and then salt, pepper and garlic powder.  The next day, I fry it like hashbrowns and eat it with eggs.  Some people use it as a pasta replacement, but the texture is more like hashbrowns IMO.

Looks like I might have overcooked it, but it was fine :)

Another option is to cut the stem off of the raw squash and then cut it down the middle (this is VERY hard!).  Then take the seeds & guts out and place each half cut-side down on a baking sheet and bake for 40-60 minutes (less time for "crunchy" and more time for "mushy").