When I made spaghetti squash a couple of weeks ago, I cut it in half, removed the seeds, coated it with oil, added salt and pepper and roasted it, cut side down, on parchment at 425 for about 40 minutes. I allowed it to cool then used a fork to produce strands. I also cooked meatballs in marinara to serve with the spaghetti squash. I kept the meatballs simple, just ground beef, some bread that had been soaked in milk, an egg, salt, pepper and basil. The marinara was a can of tomato sauce and a can of diced tomatoes, with some salt, pepper and a few herbs. (Sometimes I throw a half cup of 4 cheese blend into the marinara, I don't remember if I did that this time or not.)
