Although it is called spaghetti squash, it is purely because the inside meat of the squash becomes "noodle" shaped when you cook it. It in no way, under any circumstances, tastes like pasta.
I think it is important to say that.
It still is super delicious and lots of my family claim spaghetti squash as their favorite, but no matter what you put on top of it, this is not going to end up tasting like a spaghetti noodle.
The first thing you are going to want to do it wash your squash.
I think this step gets skipped a lot because people assume they aren't going to be eating the outsides, but your knife cuts through the outside and touches all the inside meat.
Then, I cut the ends off, to make it easier to slice down the center. I like to have it sit on a flat surface for stability.
Go ahead and scoop out those seeds. You know you can roast any squash seeds, not just pumpkin ones.
Rub all the sides with olive oil. Inside and out and focus on all the ends / edges.
Roast them in a 375 oven until the edges start to turn dark and you can poke a fork into the back and it will softly go in.
Let cool a bit, and then shred with a fork. (or you can serve right out of the side of squash.)
