Using a spoon, scrap out all of the seeds, and the sides around the seeds. You can discard the seeds.
Once all of the seeds are removed, the squash is ready to cook.
Place the spaghetti squash in a baking dish, with the cut side down. Add enough water to come up a quarter to half an inch up the side of the squash.
If the squash is too large for your pain, you can put each half in its own pan.
Bake in oven for 45 minutes to an hour, until the skin of the squash is easily pierced with a fork. Be careful when you open the oven, a cloud of steam may come out, keep back from the oven while opening it.
Remove from oven, and allow to cool until you can easily handle the squash.
Once cooled, use a fork to scrape the inside of the squash, pulling away strands that appear similar to spaghetti. (This is where the Spaghetti squash gets its name from.) You can put the scraped squash into a colander and allow it to drain until you are ready to use it.
Once you have removed all of the spagetti squash’s flesh, you can dispose of the empty husk.
The spaghetti squash is now ready to use.
Once the spaghetti squash is drained, it is ready to be used.