1 whole spaghetti squash, about 3–4 pounds
Preheat oven to 375 degrees
Prick the squash all over with a sharp knife. Poking with a fork will not puncture the squash deep enough and your squash may explode during baking.
Place squash on a baking sheet on its side
Bake for 1 hour, turn the squash over once during baking to avoid burning on one side. Squash should be fairly soft to the touch and you can pierce it with a fork pretty easily.
Remove from oven. Let cool for 10 minutes.
Slice squash horizontally and scoop out the seeds and the membrane. Scrape flesh with a fork to separate the strands and serve.