I have spaghetti squash all the time. Sometimes I just throw pepper on it, an organic seasoning with no salt,mix it with veggies, and make it into pizza. I bake the squash, use a fork to take out the squash so you get the nice strings, spread it out on a dish, put pizza sauce, veggies, meat, and top with cheese, and basil. I throw it in the oven until cheese is melted and enjoy!

I've never done acorn but try to do spaghetti squash every once in a while when I think of it.

As others have said, it's really easy to make. Also, I've made it with spaghetti sauce a few times and really love it - not even kidding, I prefer the taste to noodles. The one thing is it doesn't soak up sauce very well, so I generally try to make my sauces a little thicker.

Another thing to watch is that you don't overcook it - i have a tendency of doing that and it turns into more of a mush than stringy. Even the mush tastes pretty good though, but you'd generally want it to be a little stringy.

Thanks for the tips, guys! The reason I mentioned the pesto is because I have a basil plant growing outside, so that's an easy thing for me to make. I kind of like the pizza idea.

How long should I bake it to prevent overcooking?

I check it every now and then with a fork. If you can pull the strings off nicely it's done.

If it's a big spaghetti squash & in the oven, I start checking it at the 30 minute mark. You want to be able to pierce the skin with a fork and if you flip it over, use the fork to test how easily it strings. If it seems mushy/watery, you've gone TOO FAR with cook, take that sucker out now!

My favorite way to enjoy spaghetti squash is scrambled up with some garlic-onion sauteed beef and veggies (I usually just use a frozen stir fry veggie mix to save time) until the squash is all carmelized and yummy. Seasoned with sea salt and cracked black pepper. The bf refers to this as our new hamburger helper.

If I don't have any garlic-onion sauteed beef pre-cooked (I usually saute 2 lbs on the weekend and use 1lb at a time with the squash through the week), then I just saute a few onions and a bit of rosemary in some coconut oil, mix it with my squash and then make a hash out of it. If I have leftover veggies, I chuck them in too (usually cubes of sweet potato).

I have never had success with the microwave method without it turning into a mushy mess. That's why I stick with the oven and roast 1-2 over the weekend so I can use them later on in the week.

I like to take acorn squash, cut it into wedges, and then roast with coconut oil, salt, peper, a little chili powder and some lime. It works with kabocha squash too. I've also roasted it, then mashed it with coconut oil or butter, coconut milk, cinnamon and chili powder. So good!

Strangely, acorn squash makes my stomach hurt a lot immediate after I eat it, although it causes no other digestive problems. No other squash does this either. I have no idea why this occurs.

I really liked the spaghetti squash with some cilantro pesto a couple months ago! When that ran out, I used butter & parmesan cheese on it.

Never tried an acorn squash (yet!), so I can't help you there.

Lol, I blew one up in the microwave a week or two ago. Poked holes, I thought, and pow!!! My family got a kick out of it. Cleaned up the mess and ate what didn't attach itself to the sides of the microwave. Think I'll stick to the oven from here on out. Grill does sound good too.

I've made spaghetti with it, and my dh really liked it. It's a different taste, so don't expect it to taste like spaghetti, but very good. Also served with butter and seasonings.

I cut an acorn squash in half, scoop it out, add oil to the center and rub it on the edges (coconut or butter) and dump cinnamon all over it. Bake at 350-375 until squishy. I make rings out of tinfoil to hold it upright in the oven.

I do this too. Tinfoil rings are genius, never thought of that. I just trim the bottom if needed so they sit up. I bake them in a pyrex dish with an inch of water so they steam. They take maybe 45 mins to cook? A little nutmeg or cloves is good too. They taste pumpkiny.