If you want to try cooking with spaghetti squash follow the instructions below from http://www.easybalconygardening.com/
Choose firm spaghetti squash with no bruises. Its light yellow color should be even. Avoid squash with any green color or soft spot on it. A four-pound squash will have a yield of about four cups.
Scrub the squash very well.
To prevent the squash from breaking open during baking, pierce it all over with a skewer. This is especially important if you are microwaving it.
To bake in the oven: Preheat the oven at 375ºF. Put the whole squash in a shallow baking pan, rind side up, and bake for 40 minutes or more, depending on the size. Test for doneness with a fork.
To microwave: Place in a microwave dish, cut sides up, with about a quarter cup of water. Cover and set the timer for about eight to twelve minutes, depending on the size. Test for doneness with a fork. Let stand for a few minutes before taking the squash out.
To boil: Place the squash in boiling water and let boil for about twenty minutes or so, depending on the size. Test for doneness with a fork.
To use a slow cooker or crock pot: Place up to two cups of water and cook on low heat about eight to ten hours. Make sure the size of your squash is right for your crock pot.
As soon as sufficiently cool, using a serrated knife, cut the spaghetti squash in half or quarters, depending on the length of strands you prefer.
Scrape both seeds and fibrous strings from its center. Do not throw the seeds away. They are good roasted. Simply toss in a little bit of olive oil (not greasy), sprinkle with some sea salt, and bake for about twenty minutes to one hour at 250ºF, depending on quantity. Serve warm.
Separate the spaghetti squash pulp into strands using a kitchen fork’s tines. Serve alone or as a side dish. Do not forget the butter, salt, and pepper! Or, you can serve it with your favorite spaghetti or Alfredo sauces, herbs, etc. There are several variations you can experiment on!