Spaghetti Squash has become one of my favorite vegetables. It has a spaghetti-like consistency with less calories so it's easy to justify adding lots of butter & cheese or vodka sauce.
I start by cutting the squash in half lengthwise and discarding all of the seeds. Than brushing it with olive oil, adding a little salt and baking it for about 45 minutes at 375F or until it's tender.
When you take it out of the oven, use a fork to scrape away the strands. The squash should have a slight crunch and not be mushy. You can saute it with butter or top it with pasta sauce. I like to eat it the following day with butter and parmesan.