Just bought my first Spaghetti Squash...Help needed!

AllRecipies.com has a good one - Spaghetti Squash I, creatively enough. I completely spaced adding the basil, and we still thought it was delicious. Enjoy!

There are all sorts of recipes out there on allrecipes.com or food.com.

Growing up, my mom usually just baked it and we would put butter on it. But it is good with any sauce you would use on pasta.

http://www.youtube.com/watch?v=mPFErHz6zOM

Spaghetti Squash with Chicken, Mushrooms and Spinach

Up your intake of veggies with this prize-winning spaghetti squash dish. "This recipe is a variation of a go-to pasta recipe I make often.


YIELD: 6 Servings
COURSE: Main Dishes
Ingredients

1 (3.5-pound) spaghetti squash
1 tablespoon olive oil, divided
2 slices center-cut bacon, chopped
1 pound chicken breast, cut into bite size pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
3 garlic cloves, minced
1 Poblano pepper
8 ounces sliced crimini mushrooms
1 teaspoon Italian Seasoning
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup cup julienne sun-dried tomatoes, packed without oil
1 1/4 cup cup fat-free, less-sodium chicken broth
6 ounces fresh spinach, chopped
1/2 cup grated fresh Parmigiano-Reggiano cheese, divided
Preparation

1. Preheat broiler.

Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.

3. Reduce oven temperature to 400 °.

4. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

5. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.

6. Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Nutritional Information
Amount per serving
Calories: 296
Saturated fat: 3.2g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 1.4g
Fat: 9.3g
Protein: 31.2g
Calcium: 241mg
Sodium: 707mg
Iron: 3mg
Cholesterol: 67mg
Fiber: 2.4g
Carbohydrate: 23.8g

-cut it in half
-poke some holes in it
-put the halves upside down on a cookie sheet
-I put the oven on at about 300 degrees and bake for 30 minutes or until the squash browns on the outside a bit
-score the inside with a fork, you can either eat it out of the skin or in a bowl.
-then I top it with tomato sauce and a little bit of cheese

- Cut in half & Scrape out the seeds
- Lay it cut open side down on a baking sheet sprayed with pam. (I season mine with some basil/oregano)
- Cook in oven for 60 minutes (sometimes 70) at 350 degrees.
- scrape it out with a fork when it is done and add your favorite pasta sauce/toppings!

I strongly suggest you bake it rather than microwave it, but any way you dress it, its delicious!