So, how do you cook your spaghetti squash?

EG

Recepie:

1-couple pounds of neck bones(pork or beef).
2- 2 - 3 medium carrots.
3- one stalk of celery
4- about half of medium spag. squash
5- one medium tomato, peeled, seeded, diced.
salt, spices to taste
Directions:
- cut squash, take seeds out, peel, cut into big chunks (2" by 2")
- cut carrots, celery into about 2" lengths

-- bring 2 qrts of water to boil in a 4 qts pot.
-- dump the neck bones in, at MED heat, and boil for about 5-7 minutes.
-- strain it, to get rid of that foamy stuff and some of the fat. I would evene spray it with cold water
-- bring about 2 qrts of fresh cold water to boil(2nd time now).
-- put the bones back in the boiling water, continue on med heat and bring it to boil again.
-- put in squash, carrots, celery, spices and continue for 10 to 15 minute.
-- lower the heat, cover (low-warm), simmer for another hour or so.

Not: Carrots provide some sweetness and color.
Tomatoes will provide color and some sour taste.

I usually put spagetti sauce and parmasan cheese on it.

I grow a lot of it and cook big batches up in my big slow cooker (18 quarts) and freeze it in quart bags for later use. They store for quite a while right out of the garden, but I get a bit tired afterwards, checking on all of them if they are storing well or starting to go bad.
Otherwise for just a single one, I slice it, clean it out, put the slices back together and cook it in the microwave (much faster than the oven) maybe about 8 minutes in the microwave depending on the size of the squash (and microwave)