First, cut it in half lengthwise. Then, scoop out the seeds. You will definitely need a sharp long knife to do this. I also lay it on an anti-skid cutting mat to help hold it still while cutting.
Lay the two halves on a wax paper lined baking sheetand drizzle the inside with olive oil. Add salt and pepper to taste.
Turn over the squash and poke a few holes on the skin side of the squash to help let out steam. The skin side will face up while baking and cook for 30 to 40 minutes until al dente and not mushy.
Let the squash cool to the touch and then take a fork and scrap the insides until all the strands are loose. Fluff them while you do this so they don’t stick together.
Casserole Instructions
Preheat oven at 350 degrees.
Lay the squash spaghetti in the bottom of a 9 x 13 pan that has been sprayed with cooking spray while you prepare your favorite sauce.
Brown ground beef and add chopped onions. When beef is thoroughly cooked then add sauce. Simmer for about 15 minutes.
Layer the mozzarella cheese next and sprinkle with Italian seasoning.
Cover with foil and bake at 350 degrees for about 30 minutes.