Thick-skinned spaghetti squash stands alone with a texture like no other winter squash. Its pale yellow flesh peels away in strands, and makes a great substitute for noodles, rice, or other starches on the dinner plate.
Spaghetti squash can also be boiled whole for 20 to 30 minutes until the flesh is easily pierced with a fork.
You can bake your spaghetti squash, like any other winter squash. To do so, cut in half, remove the seeds from the cavity inside, and scrape ribbons of flesh away from skin to serve. If baking, prick the skin with a fork to let steam escape. Leave in a 350° oven until it is soft, anywhere from 45 minutes to an hour and a half. When you take it from the oven, cut it in half immediately to keep it from cooking any more. Overcooked spaghetti squash will lose its spaghetti-like texture.
You can also cut it in half and place it cut side down in a baking dish with 2 inches of water. This method will cook the squash faster, in about 40 minutes.
Store your squash out of direct light and extreme temperatures and it ought to last for a month or more.