How to Roast a Winter Squash
1. Spaghetti squashes should be roasted whole. For other winter squashvarieties, using a large, sharp knife, carefully cut the squash in half lengthwise through its stem and flower ends. If the skin is very hard, use a kitchen mallet to tap the knife gently once it is securely wedged in the squash.
2. Place the whole spaghetti squash, or the squash halves cut side down, in a baking dish and add water to a depth of 1 inch. Bake at 350°F until the squash is tender when pierced, 30 minutes to 1 1/4 hours, depending on the variety. Add more water to the dish if it evaporates.
3. For varieties other than spaghetti squash: Let the squash cool. Using a spoon, scoop outthe seeds and fibers and discard. Then spoon out the tender flesh.
4. For spaghetti squash: Let the squash cool, then cut in half and scoop out and discard the seeds. Using a fork, gently scrape out the flesh, which will separate into spaghetti-like strands.