Here it is cut in half. It doesn't matter if you have jagged edges...you just need it in two pieces.
The next step is to scoop out the seeds and strings, just like you would a pumpkin. I find that a metal melon ball scoop and my metal ice cream scoop clean the squash out great.
Then, put both halves into a pot of boiling water. I have a pot with a steaming basket, which works great. You can also put both pieces, cut side down in a 9x13 baking dish and bake in the oven for 30 minutes at about 350*. You can also do this in the microwave for about 15 minutes with cut sides down in some water. I prefer to steam it. It cooks in about 10-15 minutes.
While the squash is cooking, prepare your sauce. You can serve this with a tomato sauce or marinara sauce. I have a great recipe I found on http://www.allrecipes.com/ for spaghetti squash with diced tomatoes and feta cheese that is yummy. First, saute and onion and garlic clove in some olive oil. Saute until onions are translucent.
Add a couple of diced tomatoes, just until the tomatoes are heated through.
In a large bowl, add a small can of slice olives and 2 TBSP of chopped fresh basil.
I got this feta cheese at the farmer's market. It is made from raw milk, and is really delicious. You will need 3/4 c. crumbled feta cheese.
Add the crumbled feta cheese to the bowl. It's looking good, isn't it!
Once the squash is cooked (it is fork tender) use a fork and scrape the inside of the squash to pull of the strands of squash. This will look like threads as you are scraping it out. Click on the picture to see it up close.
Add the onion/tomato mixture to the bowl, along with the squash. Mix it all together. Serve this warm. Serves 6.