Spaghetti squash only looks intimidating. Take a large chef’s knife and stick the tip in the center (cutting lengthwise, not crosswise). Apply pressure and work the knife back and forth until the squash splits in half. It takes a little elbow grease, so be careful. The recipe, I promise, is easier than splitting the squash.
Once you roast the squash, there are lots of ways to prepare it, including this sweet interpretation. You could also just sauté it in butter and sprinkle with fresh herbs. the recipe is from my 2nd cookbook, The Cool Mountain Cookbook.
Hazelnut Spaghetti Squash
1 large (about 3 pounds) spaghetti squash
1 tablespoon hazelnut oil
1 tablespoon butter
2 tablespoons hazelnut liqueur
2 tablespoons light brown sugar
1. Heat oven to 350°F. Halve and remove the seeds from the squash. Place squash, cut side down on a lined baking sheet. Add 1/4 cup cold water to baking sheet. Bake until almost fork tender, about 35 to 40 minutes. Cool and scrape flesh with a fork into a bowl.
2. Heat a 10-inch skillet over medium-high heat and add hazelnut oil and butter. When hot, add squash and cook for 5 minutes, stirring frequently.
3. Pour in hazelnut liqueur and cook until it almost evaporates. Stir in brown sugar and simmer until brown sugar is dissolved, 2 to 3 minutes. Serve warm.