Spaghetti squash, a bright yellow, football-shaped vegetable, has a pale yellow stringy flesh that resembles spaghetti when cooked. After baking, run the tines of a fork down the inside of the squash to separate it into strands.
Steady the squash on a folded towel on a cutting board. Ease the blade of a long, sharp knife into one of the ridges. Strike the knife near the bolster with a rubber mallet. Or, pierce the squash in the center and cut toward each end to split open.
Separate the split squash into two lengthwise halves. With a large metal spoon, scoop out the seeds but donít remove any stringy fibers.
Just before serving, scrape along the cooked flesh with a fork to loosen the pulp and separate it into strands. Carefully lift the strands and gently tug to loosen them from the hard skin of the squash.