Most recipes for spaghetti squash suggest roasting the vegetable halved (and sometimes whole). The problem with that is you’re not guaranteed those treasured, long, al dente strands of squash.

You'll get about a cup of spaghetti squash strands for each whole spaghetti squash you use. Season with salt, pepper, and ...

This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes.